Zucchini Noodles with Ground Turkey and Mushroom Tomato Sauce

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 ¼ large or 727g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Garlic

  Raw

  1 ½ cloves, minced or 5g

• Mushrooms

  White, raw

  ¾ cup, pieces or slices or 53g

• Ground turkey

  Poultry food products, raw

  12 oz or 342g

• Tomatoes

  Red, ripe, raw, year round average

  3 large whole or 546g

• Tomato paste

  Canned, without salt added

  1 ½ tbsp or 24g

• Salt

  Table

  ¾ dash or 0.3g

• Pepper

  Spices, black

  ¾ dash or 0.08g

• Basil

  Fresh

  ¾ cup leaves, whole or 18g

Directions

1. Spiralize the zucchini into noodles (or use a peeler to make ribbons) and set aside.
2. Heat a large saucepan over medium-high. Add half of the olive oil and the chopped onion. Cook until translucent, 2–3 minutes.
3. Stir in the minced garlic and cook 30 seconds. Add the sliced mushrooms and cook, stirring, until browned, 4–5 minutes.
4. Add the ground turkey, breaking it up with a spoon, and cook until no longer pink, 6–10 minutes.
5. Add the halved tomatoes and tomato paste, breaking up the tomatoes with a spoon. Season with salt and pepper to taste and simmer gently for 10 minutes.
6. Meanwhile, heat a large skillet over medium-high. Add remaining olive oil and zucchini noodles, and sauté, tossing constantly, until just tender, 2–3 minutes. Transfer to a colander to drain excess liquid.
7. Remove the sauce from the heat and stir in the chopped basil. Taste and adjust seasoning if needed.
8. Divide zucchini noodles among bowls and top with the meat and mushroom tomato sauce.