ONE POT TACO ZUCCHINI NOODLES

October 04, 2019
This is a healthier, low carb and protein free version of 1 pot taco pasta, victimisation ground turkey and zucchini noodles. It’s a simple meal and everything cooks in one pan.

ONE POT TACO ZUCCHINI NOODLES

But since we’ve been attempting to eat healthier, I made a decision to form a lighter version, victimisation ground turkey rather than hamburger and zucchini noodles rather than pasta. 

The zucchini noodles stoppage quite well and take in a great deal of the taco pasta sauce.

ONE POT TACO ZUCCHINI NOODLES

INGREDIENTS :

  •  1 tbsp olive oil
  •  1/2 cup shredded cheddar cheese
  •  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
  •  2 large zucchinis spiralized
  •  14 oz can diced tomatoes
  •  fresh cilantro leaves
  •  one lime sliced into wedges

HOMEMADE TACO SEASONING:

  •  1 1/2 tsp ground cumin
  •  1/4 tsp dried oregano
  •  1 tbsp chili powder
  •  1/4 tsp garlic powder
  •  1/4 tsp onion powder
  •  1/2 tsp paprika
  •  1 tsp table salt
  •  1 tsp ground black pepper

INSTRUCTIONS :

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with cilantro and squeeze lime juice if desired before serving.
This is a healthier, low carb and protein free version of 1 pot taco pasta, victimisation ground turkey and zucchini noodles. It’s a simple meal and everything cooks in one pan.

ONE POT TACO ZUCCHINI NOODLES

But since we’ve been attempting to eat healthier, I made a decision to form a lighter version, victimisation ground turkey rather than hamburger and zucchini noodles rather than pasta. 

The zucchini noodles stoppage quite well and take in a great deal of the taco pasta sauce.

ONE POT TACO ZUCCHINI NOODLES

INGREDIENTS :

  •  1 tbsp olive oil
  •  1/2 cup shredded cheddar cheese
  •  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
  •  2 large zucchinis spiralized
  •  14 oz can diced tomatoes
  •  fresh cilantro leaves
  •  one lime sliced into wedges

HOMEMADE TACO SEASONING:

  •  1 1/2 tsp ground cumin
  •  1/4 tsp dried oregano
  •  1 tbsp chili powder
  •  1/4 tsp garlic powder
  •  1/4 tsp onion powder
  •  1/2 tsp paprika
  •  1 tsp table salt
  •  1 tsp ground black pepper

INSTRUCTIONS :

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with cilantro and squeeze lime juice if desired before serving.
This is a healthier, low carb and protein free version of 1 pot taco pasta, victimisation ground turkey and zucchini noodles. It’s a simple meal and everything cooks in one pan.

ONE POT TACO ZUCCHINI NOODLES

But since we’ve been attempting to eat healthier, I made a decision to form a lighter version, victimisation ground turkey rather than hamburger and zucchini noodles rather than pasta. 

The zucchini noodles stoppage quite well and take in a great deal of the taco pasta sauce.

ONE POT TACO ZUCCHINI NOODLES

INGREDIENTS :

  •  1 tbsp olive oil
  •  1/2 cup shredded cheddar cheese
  •  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
  •  2 large zucchinis spiralized
  •  14 oz can diced tomatoes
  •  fresh cilantro leaves
  •  one lime sliced into wedges

HOMEMADE TACO SEASONING:

  •  1 1/2 tsp ground cumin
  •  1/4 tsp dried oregano
  •  1 tbsp chili powder
  •  1/4 tsp garlic powder
  •  1/4 tsp onion powder
  •  1/2 tsp paprika
  •  1 tsp table salt
  •  1 tsp ground black pepper

INSTRUCTIONS :

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with cilantro and squeeze lime juice if desired before serving.

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