This 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.
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.
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.
Recipe now updated with video! You can also view all my recipe videos on my youtube channel.
Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
One Pot Taco Zucchini Noodles
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.