Ingredients
- 1/2 – 1 lb. extra-lean ground turkey (omit if you want to keep this a meatless dish)
- 1/2 cup mushrooms, sliced
- 2-3 cloves of garlic, minced
- 1/2 tablespoon olive oil
- 5-6 Medium Zucchinis, peeled
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 3 tablespoons tomato paste
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes, optional
- Salt and ground black pepper, to taste
- 2 1/2 tablespoons of fresh chopped basil, divided
- 2 tablespoons chopped fresh parsley leaves
- 1 cup mozzarella cheese, shredded
- 2/3 cup full fat cottage cheese
Instructions
- Prepare the zucchini noodles:
- Spiralize zucchini using the ribbon blade or a vegetable peeler; set aside. Pat dry with a paper towel. (This step can be done up to 3 days in advance. Simply store zoodles in an airtight container with a paper towel to help absorb excess moisture.)
- Heat the olive oil in a large skillet over medium-high heat, add in the ground meat and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks; drain excess fat.
- Add the garlic and sauté for 30 seconds to a minute or until fragrant. Add mushrooms and optional chopped zucchini, if using and sauté for 4 minutes. Season with salt and pepper to taste. Add tomato paste, diced tomatoes, tomato sauce, oregano, red pepper flakes and 1 tablespoon of basil. Bring to a boil and reduce heat allowing to simmer. Stir constantly until sauce begins to thicken (about 5 minutes).
- Add the ribboned zucchini noodles and cover with lid.
- After 2 minutes, remove cover, swirl the zucchini around using tongs to avoid sticking to the pan.
- Continue cooking until zucchini is tender (another 2-5 minutes). If adding spinach, stir in after 3 minutes and cover.
- Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed.
- Top with dollops of ricotta cheese. Cover with pan and allow to sit for 2-3 minutes or until the cheese has melted.
- Remove from stove and sprinkle with chopped parsley, basil and parmesan cheese if desired.