Zucchini Spaghetti with Meat Sauce
Serves 2 (with sauce to freeze and use later)
1 32 oz. jar Rao's Marinara (available just about everywhere)
2 lbs. ground turkey
8 oz button mushrooms, quartered
Using a spiralizer (like this one from Amazon), make thin noodles out of your unpeeled zucchini.
Spread zucchini noodles in a single layer on some paper towels. Sprinkle generously with salt, and top with more paper towels. Leave alone for about 20 minutes, pressing lightly on the towels every few minutes to soak out released water.
Meanwhile, brown the ground turkey in a large stock pot, and season lightly with salt and pepper. When the turkey is done, add in the mushrooms and cook until the mushrooms are a little tender, but not mushy. Stir in the sauce and bring to a boil, then simmer as you finish the zucchini noodles.
Heat a little olive oil in a saute pan over medium heat. Rinse the zucchini noodles thoroughly with water, and pat dry to remove remaining moisture. Add the rinsed and dried noodles to the saute pan and gently saute for 1 to 2 minutes, until the noodles are heated, but not limp. You don't want to cook them, just heat them.
Divide zucchini noodles between two plates and top with a generous scoop of sauce.
Notes: This tastes just like the best spaghetti you've ever had. Make sure the sauce is nice and thick - watery sauces don't work here. Freeze the rest of the sauce for an easy dinner some other time.