Zucchini Pasta with Turkey Meat Sauce

My husband and I decided that we were going to become a bit healthier in our selection of foods. While on this journey we have realized that we absolutely love pasta! To create a healthier spin on this classic dish, we decided to use zucchini as our pasta and to make our own sauces. If anyone knows my husband, he is not a fan of vegetables, however this one was a winner for him. This was one of the easiest ways to cut back.

Meat Sauce


3 Tablespoons Olive Oil
1 Pound Ground Beef, Chicken, or Turkey
1 medium Onion
2 diced carrots
2 Tablespoons of Minced Garlic
2 boxes or cans of diced tomatoes (Pomi recommended)
2 Bay Leaves
1 Teaspoon Dried Oregano
1 teaspoon of chopped fresh Basil
1 tablespoon Brown Sugar
½ cup red wine (merlot and cabernets work well)


  1. Brown meat, onion, and garlic over medium heat for approximately 10 minutes until meat is no longer pink. Drain access oils.
  2. Transfer meat mixture into crock-pot and stir in additional meat sauce ingredients.
  3. Cook in crock-pot on low for 8-10 hours.

Zucchini Pasta


4 medium zucchini
1 Tablespoon Olive Oil
Salt and Pepper to taste


  1. Use a vegetable peeler to create long ribbons of zucchini, stopping when the seeds are reached or cut zucchini into spaghetti-like strings to create pasta.
  2. Heat olive oil over medium heat, cook and stir zucchini until zucchini has soften. Season with Salt and pepper.
  3. Add sauce to pasta and serve.

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