Ingredients:
8 ounces 93% lean ground turkey
5 ounces finely chopped baby bella mushrooms
1/4 cup old-fashioned oats
1 teaspoon dried oregano
1 teaspoon nutritional yeast flakes
2 large garlic cloves, minced
1 1/2 teaspoons sea salt, divided
1 tablespoon + 2 teaspoons extra-virgin olive oil, divided*
1 1/2 cups marinara or arrabbiata sauce with no added sugar (pick your favorite!)
3 large zucchinis (about 10 ounces each), shredded into long strips with a vegetable
peeler (or spiralized)
1/4 cup fresh basil leaves
Instructions:
1. Preheat the oven to 450°F. Line a small, rimmed baking sheet with parchment paper.
2. Combine by hand the ground turkey, mushrooms, oats, oregano, nutritional yeast,
garlic, and 3/4 teaspoon salt in a medium bowl. Form into 14 meatballs, about 2
tablespoons each, place onto the prepared baking sheet, and lightly brush the tops of
the meatballs with 2 teaspoons of olive oil*.
3. Bake meatballs until well done, about 15 minutes, no flipping needed. Transfer
meatballs to a medium saucepan, add marinara, cover, and simmer over medium-low
until the meatballs have absorbed the desired amount of marinara, about 10 minutes.
4. Meanwhile, in a stick-resistant extra-large skillet or a wok, fully heat the remaining 1
tablespoon olive oil* over medium-high. Pat zucchini strips (zoodles) dry in a clean
kitchen towel, add to skillet, and cook while tossing occasionally until just cooked
through, about 4 to 5 minutes. (Note: Prepare in batches, if necessary.) Toss with the
remaining 3/4 teaspoon of salt.
5. Transfer zoodles to pasta bowls, top with meatballs, marinara, and basil, and serve.
*Or spritz with olive oil cooking spray for fewer calories.