YOUR SOLIN GENERATED RECIPE
Lean Turkey and Mushroom Ragu with Zucchini Noodles
Savor a hearty yet light ragu featuring lean ground turkey simmered with earthy mushrooms, sweet tomatoes, and aromatic herbs, all served over a bed of fresh zucchini noodles. This dish offers a delightful balance of flavors and textures, perfect for a nutritious meal that supports your healthy lifestyle.
INGREDIENTS
5 oz Lean Ground Turkey
1 cup Sliced Mushrooms
2 medium Zucchini (spiralized)
1/2 small Yellow Onion (diced)
1 clove Garlic (minced)
1/2 cup Crushed Tomatoes
1 tsp Olive Oil
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
Salt and Pepper to taste
PREPARATION
Heat olive oil in a large skillet over medium heat.
Add diced onions and minced garlic, sauté until softened and fragrant.
Add lean ground turkey to the skillet, cooking until lightly browned, breaking it up as it cooks.
Stir in sliced mushrooms and continue to cook until they soften, about 3-4 minutes.
Pour in the crushed tomatoes and add dried oregano and basil. Season with salt and pepper. Let the mixture simmer for 5-7 minutes to allow flavors to meld.
While the ragu simmers, spiralize the zucchini to create noodles. If desired, lightly sauté the zucchini noodles in a separate pan for 1-2 minutes until just tender.
Serve the turkey and mushroom ragu over the zucchini noodles, garnishing with additional herbs if desired.