Slow Cooker Turkey Sauce with Zucchini Noodles
- 4 Servings
- 15 mins or less Prep Time
- 3 hrs 30 mins Total Time
Ingredients
- 1 package Shady Brook Farms® Ground Turkey
- 2 tbsp. olive oil, divided
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (28 oz.) can tomatoes in tomato puree, coarsely chopped
- 1/3 cup water
- 2 tbsp. tomato paste
- 1 tsp. dried Italian seasoning
- 1 bay leaf
- Kosher salt to taste
- 1/4 tsp. crushed red pepper flakes
- 5 medium zucchini, about 7 ounces each, ends trimmed
- Freshly grated Parmesan cheese, optional
| 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. | |
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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.
Made with:
