By now, I think most of us know about spaghetti squash: the wonderful winter squash that cooks up into a mild, stringy flesh – it’s a great noodle substitution for those looking to lower their carb or calorie intake. But other vegetables make a good base for enjoying our favorite pasta-like dishes? Lindsay gave me the idea of using zucchini to make “noodles”. We really love zucchini and I wanted a quick dinner involving ground turkey, so I decided to make zucchini noodles with a quick turkey meat sauce. It was really quite easy, and very satisfying and tasty!
To prepare the zucchini, I used the slicing attachment on my food processor to thinly slice lengths of zucchini. Alternately, you could use a vegetable peeler. I cooked them over high heat in a nonstick wok with a bit of olive oil spray, stirring often until softened. Meanwhile, I prepared a quick sauce by sauteing a 1/2 lb of ground turkey with a minced clove of garlic and a bit of chopped onion. I seasoned with salt, pepper, oregano, and a spicy Italian seasoning blend, and simmered for about 10 minutes with a can of diced tomatoes.
Because the dish was so low-calorie, I didn’t feel guilty sprinkling on some extra grated pecorino-romano cheese. Meat and cheese and sort-of-pasta? Well, as long as you like zucchini, you can’t go wrong here! I will submit this to Presto Pasta Nights, and hope that someone out there appreciates this healthy spin a quick weeknight pasta