If you want a low-carb, Paleo meal that packs protein, vegetables and taste, you have to try this zucchini noodles turkey vegetable marinara recipe!

I love zucchini. L-O-V-E it! I love it on my pizza, in my pasta, grilled, sauteed, roasted and even fried. I love zucchini tots, zucchini bread and, thanks to my sprializer, zucchini noodles!

I have been baking (and eating) so many sweets lately that my body was screaming at me for more veggies! A friend of mine used to make something she called zucchini stew that my daughter and I loved. Unfortunately, she didn’t use a recipe (I asked for it, of course), but I kind of remember the way it tasted. Inspired by that memory, I created this zucchini noodles turkey vegetable marinara recipe. It’s light yet satisfying and packed with flavor.

If you don’t have a spiralizer yet, you should consider either buying one for yourself or dropping hints to any and every family member for whatever gift-giving occasion is next for you! The 5-blade version from Spiralizer lets you quickly and easily turn zucchini (and other vegetables) into spaghetti-like “noodles” to use as a pasta substitute. It’s the perfect way to get more veggies into your diet and onto your family’s plates. You can also use it to make curly-q potatoes, thinly sliced sweet potatoes and more. When I first bought mine, I was afraid it was another one of those kitchen gadgets that would be such a pain to clean that I’d be reluctant to pull it out of my cabinet very often. But my fears were unfounded — cleanup is easy!

If you don’t have a spiralizer – or until someone makes your dreams come true by picking up on your hints and getting you one – you can use thinly sliced zucchini for this recipe instead. It will taste about the same, but it won’t have the same look or texture.

Ok, on with the recipe …

But first, you can pin it/save it and make it later!

Zucchini Noodles with Turkey Vegetable Marinara

If you want a low-carb meal that packs protein, vegetables and taste, you have to try this zucchini noodles with turkey vegetable marinara recipe!

Print Recipe Pin Recipe

Course Main Dish, Pasta

Cuisine Dairy-Free, Gluten-Free, Italian, Ketogenic, Paleo, soy-free

Ingredients

3-4 zucchinis, spiralized
2 small carrots, grated
1/2 onion, diced
2 cloves of garlic, minced
1-1.25 lbs ground turkey
1 Tbsp olive oil
1 can petite diced tomatoes
1 tsp salt
3/4 tsp pepper
1 tsp garlic powder
1/2 tsp onion powder
fresh basil

Instructions

Assemble your vegetables; wash the zucchini and carrots
Chop the ends off of your zucchini, then place in your spiralizer with the small noodle blade and spin the spiralizer to create a plate full of zucchini noodles
Chop the onions, grate the carrots and mince the garlic
Sautee the zucchini noodles in a medium-large pan in 1/2 Tbsp olive oil; they will reduce down to about half the size (or less) of the original mound of zucchini; remove and place on a plate
In the same pan, add the chopped onion, carrots and garlic; sautee in 1/2 Tbsp olive oil until the onion is tender
At the same time you sautee the onions and carrots, brown the ground turkey in a separate, large pan; add all the spices (except the sugar and fresh basil)
Add the all the veggies (except the zucchini noodles) plus the can of petite diced tomatoes; stir well; add the sugar (optional); let simmer for 15 minutes, stirring occasionally
Add the zucchini noodles and mix lightly
Spoon into bowls and top with torn fresh basil (or sprinkle a little dried basil on top if you don't have fresh basil handy). Enjoy!!