This might be one of my most favorite and delicious dishes to make. It is fairly simple and only takes about 30 minutes for prep and cooking together. I eat zucchini but don’t enjoy it as much as I do disguised as pasta.
- 0.5 lb of lean ground turkey
- 1 cup organic tomato sauce
- 1 cup low sodium chicken broth (or water)
- 1 clove of garlic, crushed
- 50 grams of spinach (about 2 cups)
- 50 grams of kale (About 1.5-2 cups)
- 3 zucchini’s (or 2 large ones…the organic zucchini tend to be smaller so I use 3)
- basil and black paper to taste
- coconut oil spray (or EVO to coat the bottom of the pan)
Wash and clean all the veggies and chop 1 garlic clove. Then take the spinach and kale and put in food processor to chop up.
(If you don’t have a food processor you can chop up with a knife, but it might not disguise the veggies as much. If you don’t care for spinach or kale you can skip out on this step.)
Take the three zucchini and run across the food grater.
Zucchini should come out looking like pasta one finished.
Next coat the pan and ground the turkey until it is browned. Add in the spinach and kale until cooked (about 3-5 minutes for entire step)
Add in tomato sauce and chicken broth and wait till a slight boil starts.
Then turn to med/low and add in the zucchini.
Cover and cook on med/low for about 12 minutes. You can turn on low and cook longer for added flavor if you wish.
This entire pan is 2 servings. It is delicious and really fills you up for only 210 calories. See Nutritional information at the bottom.
directions in detail:
Wash veggies and then chop up spinach and kale in food processor. Brown turkey in skillet and add in spices (garlic, basil and pepper), spinach and kale until cooked. Add in sauce, chicken broth and zucchini and then bring to light boil. Turn down to med/low and cook covered for about 12 minutes. Enjoy!
(note nutrition count was done with spark people recipe calculator.)