Best 5 Italian Turkey Zoodles Recipes

TURKEY SPAGHETTI ZOODLES

Steps:

• Heat olive oil in a large skillet over medium heat. Add turkey breast, green pepper, garlic, Italian seasoning, ground black pepper, salt, and red pepper flakes; cook and stir until turkey is lightly browned, 4 to 5 minutes.
• Stir marinara sauce and baby spinach into the turkey mixture; cook and stir until marinara sauce is warm through, about 3 minutes.
• Stir zucchini noodles into the sauce with tongs; cook and stir until the zucchini is slightly tender, 2 to 3 minutes.

HEALTHY AIR FRYER TURKEY MEATBALLS WITH ZOODLES

Steps:

• Toss the zoodles with a good pinch of salt in a large bowl. Let sit until the zoodles begin to soften and release some excess liquid, about 10 minutes. Pat them dry and set aside.
• Meanwhile, combine the breadcrumbs and milk in a medium bowl and let sit while the breadcrumbs soften and absorb most of the liquid, about 5 minutes. Add the turkey, ricotta, parsley, Parmesan, oregano, 1/2 teaspoon of salt and several grinds of black pepper to the breadcrumb mixture, then mix thoroughly with your hands to combine. Form into 12 meatballs (each about 1 1/2 tablespoons and 1-inch wide).
• Preheat an air fryer to 400 degrees F. Spray the inside of the basket with cooking spray and add the meatballs, leaving some space between each for air circulation. Air fry until golden brown on the outside and just cooked through, about 10 minutes, turning the meatballs about halfway through the cooking time.
• Meanwhile, warm the tomato sauce in a medium saucepan set over medium heat. Add the meatballs to the sauce, lower the heat to low and keep warm.
• Season the zoodles with a 1/4 teaspoon of salt and several grinds of black pepper. Air fry at 400 degrees F until tender and starting to brown at the edges, tossing halfway through, 5 to 6 minutes. Divide the zoodles between 2 dinner plates or shallow bowls, then top each with 6 meatballs and spoon the warm tomato sauce over top. Serve with a sprinkle of Parmesan.

ZIPPY TURKEY ZOODLES

Steps:

• In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add turkey, onion, jalapeno and garlic and cook until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles, 8-10 minutes; drain. Stir in seasonings; remove and keep warm. Wipe out pan., In the same pan, heat remaining olive oil; cook zucchini over medium heat until crisp-tender, 3-5 minutes. Stir in tomatoes, corn, beans and reserved turkey mixture; heat through. Serve with cilantro and cheese if desired.

ZUCCHINI NOODLES WITH QUICK TURKEY BOLOGNESE

Steps:

• Prepare Quick Turkey Meat Sauce as directed.
• As the sauce cooks, divide zucchini noodles among 4 single-serving containers with lids (about 2 cups per container).
• Add 3/4 cup of the sauce and 2 tablespoons Parmesan to each container. Seal and refrigerate for up to 4 days.
• To reheat, vent the lid and microwave on High until the sauce is steaming and the noodles are tender, 2 1/2 to 3 minutes.

ITALIAN TURKEY AND NOODLES

Steps:

• In a large nonstick skillet, cook the turkey, mushrooms, onion and green pepper until turkey is no longer pink. Add spaghetti sauce and onion salt; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Place cooked noodles in the bottom of a 2-1/2-qt. baking dish coated with cooking spray. Pour meat mixture over noodles. Sprinkle with cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through.