Ground Turkey and Tomato Basil Zucchini Noodles - Slender Kitchen

Ground Turkey and Tomato Basil Zucchini Noodles

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(8 Old SmartPoints™) (12 PointsPlus®)

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This time of year I am usually on candy overload so I like to make lots of clean meals to balance out all of the sugar and sweets. Veggie pasta dishes are one of my favorite things to make since you can pack in tons of veggies and lean protein to make a hearty, healthy, and filling meal. This recipe for Ground Turkey and Tomato Basil Zucchini Noodles is one I reach for often since it's easy to make and you can easily adapt it to use any veggies and meat you have at home.

The sauce it really the star of this dish and you won't believe how much flavor you can get in just 25 minutes on the stove. Make sure to choose a flavorful crushed tomato, I almost always buy San Marzano, so the sauce has lots of flavor and don't skip the Worcestershire sauce since it adds a ton of umami flavor to the dish. Top with Parmesan, ricotta, or mozzarella for one yummy, veggie filled dinner.

Prep Time

Ground Turkey and Tomato Basil Zucchini Noodles

Prep Time: 
Cook Time: 
Total Time: 


  • 4 U zucchini, cut into noodles
  • 2 tbsp olive oil, divided
  • 1 U onion, minced
  • 1 U carrot, minced
  • 1.33 lbs. 93% lean ground turkey
  • 2 U cloves garlic, minced
  • 20 oz. canned crushed tomatoes
  • 2 tsp Italian seasoning
  • 1 tsp. Worcestershire sauce (coconut aminos for Whole30)
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 tbsp. Parmesan cheese (leave out for Whole30)
  • 1/4 cup basil, chopped

Nutritional Facts

Serving Size: 
2.5 cups
Amount Per Serving
Calories 454
Calories from Fat 213
% Daily Value *
Total Fat 24g
Saturated Fat 6g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 119mg
Sodium 808mg
Total Carbohydrate 27g
Dietary Fiber 8g
Sugars 17g
Protein 39g


  1. Using a spiralizer or vegetable peeler, make the zucchini noodles.
  2. Heat half of the olive oil in a large sauce pan over medium high heat. Add the onion and carrot. Cook for 5 minutes until becoming translucent. Add the turkey and cook for 6-8 minutes until browned. Stir in the garlic and cook for 1 minute until fragrant. Add the tomatoes, Italian seasoning, Worcestershire, paprika, salt, and pepper. Let simmer for 20-25 minutes.
  3. Meanwhile saute the zucchini noodles in the remaining olive oil. Cook for 2-3 minutes until just tender. Drain any excess liquid.
  4. Serve with the sauce and 1.5 tbsp. of Parmesan cheese per serving and chopped basil.
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