This zucchini spaghetti is a delicious pasta alternative.
Cost $1.18 per serving
- 4 medium zucchinis
- 1 tbs olive oil
- 1 clove garlic minced
- 1/2 lb ground turkey optional
- 28 ounce can whole tomatoes (or use fresh if you have them)
- 1 to 2 tsp honey
- 1 tbs red wine vinegar
- Salt and pepper to taste
- 2 tbs chopped basil
With a mandolin or similar device, cut the zucchini julienne-style.
Boil a large pot of water. Add the zucchini and cook for one minute. Drain.
In a large cast-iron skillet, warm the olive oil over medium heat. Add the garlic and cook until fragrant but not brown.
Add the ground turkey to the skillet and cook until no longer pink.
Add the tomatoes, honey, red wine vinegar, salt and pepper. Simmer for 10-15 minutes, or until most of the liquid has evaporated.
Add the basil and heat for one more minute.
Divide the zucchini among four pasta bowls. Top each serving of zucchini with a portion of the sauce. Serve immediately.
Calories: 169kcal | Carbohydrates: 16g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 329mg | Potassium: 1052mg | Fiber: 4g | Sugar: 11g | Vitamin A: 691IU | Vitamin C: 54mg | Calcium: 93mg | Iron: 3mg