Another year has come and passed. Like most people out there I have a resolution to be healthier. Which is a lot easier said than done, can you relate? Having a thyroid disorder makes it so if I eat an egg roll than my ass jiggles for a week. If you think I’m going to stop eating egg rolls you’re out of your mind. To counteract this I try to eat healthy, and exercise 4-6 times a week. This is the price you pay for pu pu platter greatness. Also, I have a family history of a lot of sickness, something I’d like to avoid. So I eat the pu pu’s of the world sparingly. This next recipe of “baked ziti” with zucchini noodles is inspired by all these things.
I, like many other food freaks out there, have seen the veggie noodle craze sweep across our lands. Like any gadget head I went out and bought a zoodle maker, that’s a lie I bought it on amazon. The only veggie noodle experience I have is from spaghetti squash, which I enjoy to an extent. Nothing is going to beat real pasta, no matter what the hippies, diet gurus, vegans and telemarketers try to tell you. I will never lie to you, but I will say these zoodles are pretty good, and super light. So after you go on a bender of fried mars bars at the county fair, reach for the zoodler and zoodle up some zoodles. Man I like saying anything zoodle related.
Take a bite…..
Ingredients
- 2 Medium Zucchinis
- 1 LB 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 until turkey is cooked through
- Push the turkey to the edges create a well in the middle and cook garlic in it for 30-60 seconds until fragrant
- Crush tomatoes by hand if using whole and add to pan
- 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
looks good! Like the new design for the site
Thanks Natalie:)
Yummy looking recipe, Adam! And healthy too, which means I can eat the whole pan! Yay 🙂
Ha I could only down half. I even ate the rest the next day, usually my leftovers end up in the depths of my freezer never to be seen again.
Looks great. Zoodles is a fun word.. can I call u the zoodle-er? Thanks for sharing!
Last time I checked fun wan not outlawed, you crazy zoodle-er you!
Looks so darn tasty! I got everything to make this so totally making these!
Couldn’t be an easier:) Do it!
Do I cook the zucchini before I spiralize it??? I may be crazy, but I am a little unclear about step 7?
Def spiralize it raw. I was saying in step 7 that when it bakes the zucchini will give off liquid, so you want the sauce thicker than normal. You spiralize raw, and put int to bake raw. Doesn’t take a heck of a lot to cook the zucchini, it will cook as it bakes. That clear it up? Sorry for the confusion:)
It says the zucchini gives off water, but not exactly when to put in the zucchini. rather confusing.
If you look at step 8 it tells when to put the zucchini in. By making the sauce thicker you compensate for the water from the zucchini. Hope that helps!
how many does it serve?
I always have a tough time with this question, because I eat SOOO much. Especially if I know it’s healthy. I killed half of this one night, and then the rest the next. So for normal people probably 3 or so.
At what point do the zoodles get added to the pan?
Put them in before you stop with ricotta.
This looks great. I do not have an oven proof frying pain. Can I pour everything into a casserole dish before putting it in the oven?
Yeah that would work fine, I’m just lazy and hate having to clean extra things. Get a stainless steel pan like that when you can they are soooo good for lots of applications and a decent one can be had for 25-40 bucks.
Excited to make this tonight! When would you put the hot chile pepper in if you are using one?
Before the garlic would be fine.
This looks Delicious! I’m going to make it tomorrow night. Just have one question: If using canned whole tomatoes do I drain the can’s liquid before adding them to the pan? Thanks!
For how many people is the recipe?
Great tasting recipe that is very quick & easy to prepare! For more recipes videos and “Weight Loss Challenge Tips “please clicks on this link….
I made this with a few modifications and it was delicious.
I’m so glad you enjoyed it. How’d you mod the recipe? I modify everything too 🙂