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2 servings – 1 leaner, 1 healthy fat, 3 green, and 2 condiments


  • 2 Medium Zucchinis
  • 1 cup Canned Tomatoes
  • 3 Tablespoons Low Fat Ricotta Cheese
  • 3 Tablespoons Low Fat Mozzarella Cheese
  • 1 Pound Ground Turkey
  • 1 Teaspoon Minced Garlic
  • 1 Teaspoon Olive Oil
  • Hot Chile Pepper (optional but awesome!)


  1. Use spiralizer to make zucchini noodles, drain and set aside
  2. Preheat oven to 400 F
  3. With a large oven proof frying pan or medium dutch oven, cook the turkey and olive oil on medium heat for about 15 – 20 minutes
  4. Push turkey to the edges to create a well in the middle, add garlic and canned tomatoes
  5. Bring to a boil, reduce to simmer and cook on lowest setting covered for 30 minutes
  6. Uncover and reduce sauce to just slightly thicker than a normal tomato sauce, the zucchini will give off liquid to thin to the right consistency
  7. Place zucchini in, and stir to combine everything together
  8. Top first with ricotta in teaspoon allotments and distribute mozzarella over top evenly
  9. Cook in the oven at 400 uncovered for 15-20 minutes until zoodles are tender
  10. Before serving let rest for 10 minutes

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Robin and Kent Coykendall