Craving some comfort food but want something a little lighter? Try this great spring spaghetti recipe using zucchini noodles.
Our favourite zucchini noodle tool is the Paderno Spiralizer, but there are tons of different items you can use to make the noodles – play around and let us know your favourite!
Homemade Marinara on Zucchini Noodles
For the noodles:
about 2-3 medium zucchini, cut into noodle strips with a spiralizer or mandolin
1 tablespoon coconut or olive oil
For the sauce:
2 tablespoons coconut or olive oil
1 pound ground turkey or chicken
1 medium onion, minced
1 large clove garlic, minced
2 large crushed or diced tomatoes (choose your tomato texture! You may also use baby tomatoes as we did)
1/4 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon unpasturized honey
1/2 teaspoon sea salt, or more to taste
fresh cracked black pepper, to taste
1/2 cup (or more) nutritional yeast, for that cheesy taste
Fresh herbs (ex. parsley) for topping (optional)
Prep the zucchini noodles: Heat large sauce pan over medium-high heat. Add 1 tablespoon of oil and saute the zucchini noodles until tender, about 2-3 minutes. Set aside to continue releasing excess water. Do not overcook the zucchini noodles.
Make the turkey marinara sauce: In medium sauce pan, heat over medium-high heat. Add oil, onions and garlic. Cook until translucent.
Add ground turkey or chicken and cook until light brown, about 5 minutes. Add tomato, dried thyme, paprika, honey, nutritional yeast, salt and pepper.
Bring the sauce to a low boil, then reduce heat to a low simmer. Simmer the sauce on low heat for about 20-25 minutes.
Serve the sauce over the zucchini noodles. Sprinkle with additional herbs if desired.