NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1 tsp Olive Oil

2 tbsp Parmesan Cheese

2 cloves Garlic

1/4 tsp Salt

1/4 tsp Black Pepper

1/4 tsp Dried Oregano

PREPARATION

• 1

  Preheat the oven to 400°F and line a baking sheet with parchment paper.

• 2

  In a bowl, combine the lean ground turkey, minced garlic, salt, black pepper, and dried oregano. Mix thoroughly until the spices are evenly distributed.

• 3

  Shape the turkey mixture into small meatballs about 1 to 1.5 inches in diameter, and arrange them on the prepared baking sheet.

• 4

  Bake the meatballs for 15-18 minutes or until they are fully cooked and lightly browned on the outside.

• 5

  Meanwhile, spiralize the zucchini to create noodles. If you don’t have a spiralizer, use a vegetable peeler to create thin ribbons.

• 6

  In a small saucepan, heat the olive oil over medium heat, then add the zucchini noodles. Sauté for 2-3 minutes until they are tender but still retain some crunch.

• 7

  Add the tomato sauce to the zucchini in the saucepan, allowing it to warm and simmer gently for about 5 minutes. Taste and adjust seasoning if needed.

• 8

  Plate the zucchini noodles, top with the turkey meatballs, and generously spoon over the robust tomato sauce. Finish with a sprinkle of grated Parmesan cheese on top.