This is a great week night meal for busy families. Julienne zucchini noodles ahead of time and keep in the fridge in an airtight container.  Top with other vegetables  (carrots, peppers), or pair with chicken, fish or meat for a complete meal. The possibilities are endless! For more ideas, check out our zucchini board on pinterest.

zucchini step 1

zucchini step 2

Zucchini Noodles
Recipe Type: Dinner
Author: MCC
Makes 4 servings, nutrition facts are based on 1/4 of the recipe. Fast, easy, low carb lunch or dinner recipe
  • 1 lb ground chicken or turkey
  • 1 garlic clove
  • 1 tsp oregano
  • 2 tsp fresh basil (chopped)
  • 1 can crushed tomatoes (plum) blend
  • 1 bottle tomato juice
  • Salt and pepper to taste
  • 6 zucchini (peeled in strips)
  • 1 tbsp olive oil
  1. In a pot brown the chicken or turkey then drain the fat. Add the can of crushed tomatoes and 1 bottle of tomato juice to the pot. Add the garlic, oregano, basil and a little salt and stir. Cook for 20-25 minutes, stirring often. Turn off the heat.
  2. In a separate pan, sautee peeled zucchini noodles in olive oil for 2-3 minutes, until soft, but still al-dente. Do not allow the noodles to turn brown. Remove from the pan and set noodles aside.
  3. Toss prepared sauce with the noodles and serve immediately. Enjoy!
Serving size: 1 Calories: 279 Fat: 12g Carbohydrates: 15g Protein: 24g
*to make noodles you can use a vegetable slicer, julienne slicer or mandoline for long thin, spaghetti like strands. The photo below show’s the julienne slicer.