Out of the whole recipe making the zoodles (zucchini noodles) its the most fun and satisfying. At least for me.
I happened to own a Veggie Bullet that Spiralizes all types of vegetables. Zucchini and beets are my favorite. The Veggie Bullet is a little pricey and thanks for Holiday gifts, I received one. There are many options, however, that are affordable and super easy to use. If you don’t have one, you should definitely get one. Its a game changer.
For this specific recipe you can buy zucchini that has already been spiralized into noodle shape. Most local supermarket now have them along with cubed vegetables for the busy bees.
1 tablespoon olive oil
1/4 cup white onion, chopped
1 stalk celery, finely chopped
2 small carrots, minced
1 pound ground turkey
15 ounces canned diced fired roasted tomatoes with juices
1/2 cup of drained, rinsed, canned black beans
1/4 cup Parmesan cheese, optional, for serving
2 medium zucchini
Spiralize your zucchini into noodle shape and set aside
Set a non stick skillet over medium-high heat and pour in the olive oil, heat for a few seconds before adding the onions. Stir, cooking for about 5 minutes, then add the celery and carrots. When they start to sizzle, reduce the heat to low and cook for about 10 minutes. Stir occasionally.
When the carrots are softened and the onions and some of the carrots are golden/carmelized, add the turkey. Raise the heat to medium-high. Stir, breaking up the turkey into small bits as it browns. Cook until the turkey is cooked through and no pink remains.
Add the diced tomatoes and beans, stir, cooking until the pan is nearly dry, about 10 minutes.
Top each serving of zucchini noodles with about 1 cup of sauce. Or serve in a big platter, Sprinkle the parmesan cheese on top & enjoy!