Recipe By Megan Olson
Published Jun 8th
Prep 15m Cook 9m Additional - Ready In 24m
Servings 5 servings Calories 301.2

A super simple one-pot dinner that’s low calorie, low carb, paleo, gluten-free and takes just 10 minutes to make. This will be your go-to week night dinner! Serve immediately or store in the refrigerator up to 3 days.

Recipe Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 1 ¼ pounds ground turkey breast
  • 1 cup diced green bell pepper
  • 1 tablespoon minced garlic
  • 2 teaspoons Italian seasoning
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 3 cups marinara sauce
  • 2 cups baby spinach leaves
  • 4 zucchini, cut into noodle-shape strands

Cooking Directions

  1. 1 Heat olive oil in a large skillet over medium heat. Add turkey breast, green pepper, garlic, Italian seasoning, ground black pepper, salt, and red pepper flakes; cook and stir until turkey is lightly browned, 4 to 5 minutes.
  2. 2 Stir marinara sauce and baby spinach into the turkey mixture; cook and stir until marinara sauce is warm through, about 3 minutes.
  3. 3 Stir zucchini noodles into the sauce with tongs; cook and stir until the zucchini is slightly tender, 2 to 3 minutes.

Nutrition Facts

  • Calories 301.2
  • Carbohydrate 26.8 g
  • Cholesterol 84.8 mg
  • Fat 6.1 g
  • Fiber 6.1 g
  • Protein 34.3 g
  • Saturated Fat 1.5 g
  • Sodium 802.9 mg
  • Sugar 15.7 g

Chef's Notes

I use an organic, no salt added, low sugar marinara sauce; To make the zucchini noodles, use a spiralizer or vegetable peeler.


  1. This is a fantastic recipe! Unfortunately, my husband does not do well with bell pepper so I skipped it. Did not turn out soupy at all. I will add sauted onion next time as I add onion to most recipes. Thank you for sharing.
  2. Absolutely delicious! Only thing I added was red onion. Will become a staple.
  3. As others have said, saute garlic and onion first, then brown the meat. I used Rao's marinara, which was excellent. While cooking, it didn't look like anything special. But holy smokes it was DELICIOUS!!! Everyone loved it. We'll make this regularly from now on. Super easy skillet meal.
  4. So delicious. My husband isn’t a zoo sled kind of person or anything close to pasta. He absolutely loved this recipe. I added a bit more spice and it was just perfect.
  5. I only changed things up a little. I used a good organic marinara sauce. I added sauteed onion. A little more red pepper than called for and I sauteed the zoodles separately before adding them to the sauce. I added Parmesan cheese at the end when plated. The result, was amazing. We were not convinced - Read more ...
  6. We used zucchini slices instead of strings and mushrooms instead of spinach but man it s great!!!
  7. It was good and simple but I think that it needed more layers of flavor. Next time I will add sauteed onion and more garlic. Keep peppers in strips instead of chopped. Sprinkle cheese when plated. I also found it to be a little soupy so I will sautee the Zoodles separately.
  8. I received a spiraletti for Christmas and have since been looking for recipes where I could use this awesome tool. My fiancé and I are on a low carb diet and this recipe was right up our alley. great flavor... A few things we did we didn't have it on hand but would - Read more ...
  9. I used Harris Teeter brand marinara for my sauce base. This was a great meal but I wonder what can be done to keep the zoodles firm? Next time I think I'll soak up the extra moisture with a paper towel and keep them separate from the sauce.

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