Turkey and Zoodles

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Serving: Serves 4
Prep Time: 20 Minutes
Cooking Time: Cook 20 Minutes

November/December 2019 Dig In Recipe

Summer squash spiraled into noodles, topped with fresh vegetables and cooked turkey.

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Trim and spiralize or julienne the zucchini; set aside.

4. Place a large skillet over medium-low heat. Once hot, add almonds and cook for 3 minutes or until lightly toasted; remove from skillet and set aside.

5. Return skillet to stove over medium heat and add oil. Once hot, add onion and cook for 5 minutes or until soft. Add garlic and cook for 1 minute. Add bell pepper and turkey and cook for 5 minutes.

6. Add Italian seasoning, red pepper flakes and zucchini noodles. Toss noodles and turkey with tongs and cook for 3 minutes, ensuring leftover turkey has reached a temperature of 165 degrees Fahrenheit as verified by an instant-read thermometer.

7. Add chicken broth and lemon juice and cook for 3 minutes or until zucchini noodles are al dente. Do not overcook zoodles or they will become mushy. Season with salt and pepper, garnish with almonds and serve.

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Nutrition Facts

Nutrition Information Per Serving:

Calories: 293 (Calories from Fat: 117)
Total Fat: 13g (Saturated Fat: 3g)
Protein: 33g
Total Carbohydrates: 12g (Dietary Fiber: 4g
Sugars: 7g)
Cholesterol: 102mg
Sodium: 136mg