Zucchini Noodles w/Ground Turkey Marinara |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 eggplant cut into 1/2 inch chuncks |
1 pound(s) lean ground chicken/turkey |
1 onion finely diced |
2 clove(s) garlic minced |
1 yellow bell pepper diced |
1 jar tomato sauce |
4 zucchini |
olive oil |
Directions:
1. Heat olive oil in large nonstick skillet over medium heat. Add eggplant and cook until softened, about 5 minutes. Transfer eggplant to a bowl and set aside.
2. Add remaining oil, ground chicken/turkey, onion and garlic to skillet and cook until meat is cooked through and onions are softened, about 6 minutes. Add bell pepper and salt and pepper to taste. Stir in pasta sauce and eggplant and simmer for 5 minutes.
3. Shave zucchini into thin ribbons using a vegetable peeler or mandolin. Place in microwave safe dish and cook on high for 2-3 minutes or quickly stir fry in pan. Drain excess liquid and top with sauce.
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