2 servings – 1 leaner, 1 healthy fat, 3 green, and 2 condiments
Ingredients
- 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!)
Instructions
- Use spiralizer to make zucchini noodles, drain and set aside
- Preheat oven to 400 F
- 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
- Push turkey to the edges to create a well in the middle, add garlic and canned tomatoes
- Bring to a boil, reduce to simmer and cook on lowest setting covered for 30 minutes
- 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
- Place zucchini in, and stir to combine everything together
- Top first with ricotta in teaspoon allotments and distribute mozzarella over top evenly
- Cook in the oven at 400 uncovered for 15-20 minutes until zoodles are tender
- Before serving let rest for 10 minutes
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