One Pot Taco Zucchini Noodles

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olive oil spray

2 large (16 oz) zucchinis spiralized

24 oz 97% or higher lean ground turkey

1 clove garlic minced

2 tbsp minced onion

3 tbsp of homemade taco seasoning (below)

1/4 cup water

2 cups diced tomatoes with peppers (rotel style)

1 can (2.25 oz) of sliced black olives

1 cup (4 oz) shredded reduced fat cheddar cheese (3-6g fat per oz)

fresh cilantro leaves

one lime sliced into wedges

1 tbsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp dried oregano

1/2 tsp paprika

1 1/2 tsp ground cumin

1 tsp table salt

1 tsp ground black pepper


1. In a large pan or skillet, add enough olive oil spray just to coat pan and bring to medium high heat. Add zucchini noodles and cook until zucchini release water and are just cooked. Drain water and remove noodles from pan, setting them aside for later.

2. Add garlic, onions and ground turkey to your skillet. Cook until ground turkey has browned, crumbling the ground turkey as you cook it. Drain out excess fat.

3. Sprinkle taco seasoning across turkey. Add entire contents of the diced tomatoes (including the liquid), sliced black olives, and 1/4 cup water and stir into the turkey mixture. Stir and cook on medium heat until everything is evenly mixed, turkey is cooked through, and sauce has thickened.

4. Turn heat down to low and add in zucchini noodles. Gently toss zucchini into the sauce, but be careful not to cook the zucchini further or else the noodles will release more water and make the sauce watery. Sprinkle cheese over the pasta. Turn off heat and cover with a lid until cheese is melted.

5. Garnish with cilantro and squeeze lime juice if desired before serving.

Bon Appetit!

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