Slow Cooker Turkey Sauce with Zucchini Noodles

Ingredients

Serving Size	About 1 1/2 cups zucchini and 1 1/4 cups sauce
Amount Per Serving
Calories	350
Calories from Fat	100
% Daily Value*
Total Fat 11g	17%
Saturated Fat 2.5g	13%
Trans Fat 0g
Cholesterol 80mg	27%
Sodium 700mg	29%
Total Carbohydrates 21g	7%
Dietary Fiber 3g	12%
Sugars 13g
Protein 37g
Vitamin A 90% Vitamin C 90% Calcium 10% Iron 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.

Step 1

Heat a large saucepan over medium heat and add 1 tablespoon oil. Add carrot, celery, onion and garlic. Cook, stirring occasionally, until onion softens, about 3 minutes.
Step 2

Add ground turkey and cook, stirring occasionally and breaking up meat with a wooden spoon, cook to 165°F using a meat thermometer, about 4 minutes.
Step 3

Transfer the mixture to a 4- to 6-quart slow cooker. Add the tomatoes with their puree, 1/3 cup water, tomato paste, Italian seasoning, 1 teaspoon salt, crushed red pepper and bay leaf. Stir well. Cover and cook for 3 hours on high or 6 hours on low.
Step 4

Using a spiral cutter, mandoline or large holes on a box grater, cut zucchini into long thin noodles; stop grating when you reach the seedy center.
Step 5

Heat the remaining tablespoon oil in a very large nonstick skillet over medium-high heat. Add the zucchini and cook, tossing often with two spoons, just until the zucchini is heated through and beginning to soften, about 3 minutes. Do not overcook. Season with 1/2 teaspoon salt.
Step 6

Transfer zucchini to bowls. Top each with sauce and serve with Parmesan cheese.

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