Zucchini Spaghetti

A delicious and easy recipe I created in my efforts to try and cut back on refined pasta.  This serves as a basic recipe; make it your own with any additions or swap outs. My family gobbled it up... hope your does too! 

*Makes 4 servings

*Prep time 10 minutes, cook time 10 minutes



2 TB olive oil      

6 cloves of garlic

3-4 medium sized zucchini

1 lemon (for juice and zest)

1 TB italian seasoning

1/2 cup vegetable broth or chicken broth 

1 package ground turkey (optional, can omit if vegetarian)

1 package of organic cremini button mushrooms

28 oz can of crushed tomatoes in puree

3oz can tomato sauce or paste

*Fresh basil to taste (optional)

*Dash of red pepper if you want a little kick (optional)

*Shaved parmesan to taste (optional)



Use a spiralizer to make zucchini “noodles”

Give them a quick chop so the noodles aren’t too long

Add them into a pot or dutch oven on the stove with the broth, juice and zest of the

lemon, and 3 cloves of crushed garlic

Cook to your desired level (I cook mine for about 10 minutes)




Drizzle 2 TB of olive oil in pan and sauté 3 gloves of crushed garlic

Add the ground turkey to the pan and brown completely

Add the cleaned and chopped mushrooms to the pan and sauté a few minutes

Add the crushed tomatoes, tomato sauce and italian seasoning, stir to combine and turn to low/medium heat to simmer for a few minutes.

You may need to drain any extra broth off of your noodles.


Dish up and top with any of the optional condiments you want, shredded Parmesan, a dash of red pepper flakes, or fresh basil.