Low-Carb Zucchini Ribbon Pasta
- Total time
- 35 minutes
- Calories
- 340 kcal
- Protein
- 27 g
- Serves
- 4 bowls (about 2 cups each)
This low-carb pasta alternative uses lightly cooked zucchini ribbons in place of pasta, with turkey, tomato sauce, and Parmesan for a complete skillet dinner. The ribbons are a vegetable-based pasta substitute, paired with protein and sauce to make the plate feel like a meal.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 27 g
- Carbs
- 18 g
- Fat
- 16 g
- Fiber
- 5 g
- Sodium
- 640 mg
Estimated from the listed ingredients.
- Prep
- 15 minutes
- Cook
- 20 minutes
Ingredients
- 4 medium zucchini (about 2 lb/900 g), spiralized or peeled into ribbons
- 1 tablespoon olive oil
- 1 lb (450 g) lean ground turkey
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 1/2 cups (360 ml) no-sugar-added marinara sauce
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 1/3 cup (30 g) finely grated Parmesan cheese
- 2 tablespoons chopped basil, optional
Before you start
- A spiralizer gives spaghetti-like strands; a vegetable peeler makes wider ribbons. Either works, but do not boil zucchini like dried pasta: it releases water quickly.
- This recipe contains milk from Parmesan. Use a dairy-free Parmesan-style topping only if its label suits your needs; it will change the savory flavor and nutrition.
Instructions
- Place the zucchini in a colander, sprinkle with 1/4 teaspoon salt, and let stand while you make the sauce. Pat dry with a clean towel before cooking.
- Heat the oil in a large skillet over medium heat. Add the turkey and onion and cook, breaking up the meat, until the turkey is no longer pink and the onion is soft, 7 to 8 minutes.
- Stir in the garlic and cook for 30 seconds. Add marinara, Italian seasoning, remaining salt, and pepper. Simmer until lightly thickened, 5 minutes.
- Add the zucchini ribbons and toss for 2 to 3 minutes, just until warmed and flexible. Remove from the heat before they become soft and watery.
- Divide into bowls and finish with Parmesan and basil, if using.
Meal prep, storage, and reheating
For the best texture, refrigerate the sauce and raw spiralized zucchini separately for up to 3 days. Reheat the sauce in a skillet until bubbling, then toss in the zucchini for 2 to 3 minutes. A fully assembled leftover can be refrigerated for up to 2 days, but its ribbons will soften; do not freeze the zucchini portion.