One Pot Taco Zucchini Noodles

One Pot Taco Zucchini NoodlesThis is a healthier, low carb and gluten free version of one pot taco spaghetti, using ground turkey and zucchini noodles. It’s an easy meal and everything cooks in one pan.
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One of Mr. K’s favorite dishes is one pot taco spaghetti. But since we’ve been trying to eat healthier, I decided to make a lighter version, using ground turkey instead of ground beef and zucchini noodles instead of spaghetti. I was worried he’d complain that this version is too healthy but he actually loved it.
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The zucchini noodles hold up quite well and soak up a lot of the taco tomato sauce. I’ll definitely be making this again next time we’ve craving taco pasta.
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SPECIAL TOOLS

Paderno World Cuisine Vegetable Spiral Slicer

One Pot Taco Zucchini Noodles

A healthier and low carb version of one pot taco spaghetti.

Ingredients:

  • 1 tbsp olive oil
  • 2 large zucchinis, spiralized
  • 1 lb lean ground turkey
  • 1 clove garlic, minced
  • 1/2 small brown onion, peeled and finely chopped
  • 3 tbsp of homemade taco seasoning (or one packet of your favorite taco seasoning)
  • 1/4 cup water
  • 14 oz can diced tomatoes
  • 1/2 cup shredded cheddar cheese
  • fresh cilantro leaves
  • one lime, sliced into wedges

HOMEMADE TACO SEASONING

  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp table salt
  • 1 tsp ground black pepper

Directions:

  1. In a large pan or skillet, add olive oil 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), 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.
I use the Paderno World Cuisine Vegetable Spiral Slicer to make thick spiralized zucchini noodles

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6 comments on “One Pot Taco Zucchini Noodles”

  1. Would this work with a tomato sauce that doesn’t have tomato chunks in it?

    • yes and no. you can make one pot pasta with tomato sauce however it won’t be quite the same. This one tastes like taco filling but in a saucier form with the addition of tomatoes. If you use tomato sauce, it will likely taste more like a tomato sauce with seasoned ground turkey added in.

  2. About how long would you cook the zucchini noodles? I’m not a cooker and need serious specific directions to be successful. This dish sounds delicious!

    • Zucchini does not take that long to cook. No more than 3-5 minutes. Time will vary depending on the thickness of your noodles, how hot your stove is at, etc. You should see the zucchini start to change color when it cooks and you can always taste a test strand.

  3. How well do these reheat? Do zoodles get soggy or watery?

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