If you’re not a fan of the zoodle, we can’t be friends.
Okay, that’s not true. We can still be friends.
But seriously, I love zoodles.
For quite some time I was using this funny little gadget where you had to insert the zucchini (get your mind of out the gutter), and twist. It was such a mess and the zoodles never looked that great.
I’m kind of a stickler for presentation. So when my new Spiralizer (I’m also a sucker for kitchen gadgets) was delivered this week, I was stoked to put it to use.
On the quest to incorporate more zoodles into my life, I came across a recipe that inspired me to create this recipe. That recipe belongs to the oh so funny, Juli Bauer @ PaleOmg. I’ve been following Juli for some time now, and own two of her cookbooks. The girl not only has great recipes, but she’s funny as hell.
Her Instagram stories always have me saying “Yes Juli, yes! Finally, someone that gets me.” She speaks her mind and doesn’t give a poo what anyone thinks. I love that.
Which leads me to this mornings moment of mortification. In an effort to be more social online (turns out not only do I struggle with this in real life but online too… damn my introversion), I replied to a tweet Juli posted. The post was about a recipe and attached was a picture, in which there was a plate with a chip on it. I thought the picture was hers, so I commented that I loved that she posted a picture with a chipped dish, thinking it was a classic Juli moment of “I don’t give a sh*t what you think.”
To which she replied, “It’s not my plate. It’s a repost.”
Of course being the introvert that I am, I went into a whirlwind of “oh no, I hope I didn’t offend her,” “oh no, I hope she didn’t take that the wrong way.” Classic INFJ.
The one time I get the courage to be “social” I mess it up. It actually reminded me of one of my favorite comics by Sarah Andersen.
Anyway, of course I’m over it now, but yeah, I should probably work on my online social skills.
Back to zoodles.
This recipe is pretty darn easy. I kind of threw it all together hoping for the best. The zoodle texture can be tricky when using them in casseroles. I don’t like soggy zoodles and prefer a little crunch, similar to al dente pasta. To avoid the sogginess I used them raw and threw them into the oven for only 20-25 minutes. If you like your zoodles a little softer, I recommend you leaving them in there up to 35 minutes.
This meal is also excellent as leftovers, as the sauce and sun-dried tomatoes permeate the zoodles over night (another reason I didn’t over cook the zoodles).
Overall, this dish reminds me of a pizza/pasta thanks to the robust sauce. Muir Glen makes excellent organic jarred sauces that leave out the sugar, for this dish I used their chunky tomato and herb sauce. I love to keep their sauces on hand for lazy meal days.
Please feel free to leave me a comment below regarding your thoughts on zoodles. Or anything really, any introverts out there? Favorite introvert comics?
- 1 lb ground turkey
- 1 Tablespoon olive oil (or any fat you prefer)
- 1 25.5 oz jar of chunk tomato sauce (I recommend Muir Glen brand)
- 3 zucchini spiralized (I used a spiralizer but alternatively you can use a julian peeler)
- 8 sun-dried tomato (in oil) chopped
- 1/2 Tablespoon garlic powder
- 1/2 Tablespoon onion powder
- 1 Tablespoon italian seasoning
- 1/4 tsp crushed red pepper
- salt and peper to taste
Preheat your oven to 375°F
Heat oil in a large skillet over medium/high heat. Add your ground turkey along with spices and mix.
Once your meat is almost fully cooked, add your sauce and cook for 5 more minutes, until thoroughly cooked.
Meanwhile, place your zoodles in a 9x11 baking dish (I used the classic glass pyrex), add sundried tomatoes and your turkey sauce mix.
Combine everything so that the zoodles are covered in sauce. Bake for 20 minutes (until zoodles are soft, or to your liking).
Once baked, allow it to sit for 15 minutes so that it thickens and cools a bit. Then enjoy! (I topped mine with a little extra crushed red pepper and goat cheese, but you can add whatever you like).
This meal would be great topped with Parmesan cheese if that's a part of your diet. Personally, I topped mine with a little extra crushed red pepper and goat cheese.