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Slow Cooker Turkey Sauce with Zucchini Noodles

Zucchini Turkey Spaghetti
  • 4 Servings
  • 15 mins or less Prep Time
  • 3 hrs 30 mins Total Time


  • 1 package 99% Fat Free Ground Turkey Breast
  • 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.
  • 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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