recipes

One Skillet Turkey Taco Zoodles

Have you got on board with veggie noodles yet? I love making zucchini noodles. I like them because of how easy it is to increase the amount of vegetables I eat in a day by serving it as part of the main dish. If you don’t have spiralizer you could always make this as zucchini boats. I know low carb is the popular thing right now, and this meal definitely fits that description but that is never my main purpose for making them. I prefer to look at what I’m adding to my diet rather than what I am taking away. By replacing some or all noodles with zucchini noodles, I’m adding multiple servings of vegetables in a really delicious way.

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We served ours topped with plain greek yogurt (or you can use sour cream), guacamole, fresh diced tomatoes, and a side of multigrain tortilla chips and salsa. You could also serve it over rice and it would be delicious that way too.

A perk of this meal and heating it up as leftovers. It feels hearty and cozy just like a comfort food which is perfect as the fall weather is getting closer. The main ingredients of this meal are lean ground turkey, zucchini, canned black beans, canned diced tomatoes, and Mexi blend cheese. You gotta top with cheese! The melty cheese on top makes this dish even better.

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One Skillet Turkey Taco Zoodles

4-5 servings

1 lb lean ground turkey

1 can black beans, drained (low sodium preferred)

1 can diced tomatoes with green chilies, drained

3-4 medium zucchini

1 packet taco seasoning (reduced sodium preferred)

reduced fat mexi blend grated cheese (any cheese can be used)

Optional individual toppings- sour cream (or plain non fat greek yogurt, guacamole, fresh tomatoes, salsa)

In a large skillet over medium high heat brown the ground turkey. Drain off excess fat as desired. While turkey is browning spiralize the zucchini with spiralizer. Place zoodles (zucchini noodles) in a bowl lined with paper towel and sprinkle with salt. Top with another paper towel and let sit while turkey cooks to reduce the moisture.

Once the turkey is browned, add in the drained can of black beans and the taco seasoning. Stir till well combined. Remove from skillet and set aside in a bowl.

Toss zucchini in skillet and stir around for 30 seconds-1 minute. Add the turkey and black beans back into the skillet and the can of drained diced tomatoes. Stir till combined.

Quickly top with grated cheese and cover with lid over low medium heat till cheese is melted.

Enjoy!

*the zucchini make this meal very wet. That is why it is best to work quickly once you have added the zoodles. Patting the noodles with dry paper towels before cooking helps to reduce some of this liquid. You can also drain off excess liquid or leave as is. It would be great poured over rice.

Processed with VSCO with ke1 preset
Processed with VSCO with ke1 preset

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