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Ground Turkey Garlic Parmesan Zoodles - A Light, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground turkey (93% lean is ideal for flavor and moisture)
  • 2 tablespoons olive oil, divided
  • 4–5 cloves garlic, finely minced
  • 1 small yellow onion, finely diced
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 teaspoon Italian seasoning or dried oregano
  • 1/2 teaspoon smoked paprika (optional, adds depth)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/3 cup chicken broth (low sodium)
  • 1/3 cup grated Parmesan cheese (plus extra for serving)
  • 2 tablespoons unsalted butter (or ghee)
  • 1–2 tablespoons lemon juice (freshly squeezed)
  • 4 medium zucchini, spiralized into zoodles
  • Fresh parsley, chopped, for garnish
  • Optional add-ins: 2 cups baby spinach, 1 cup sliced mushrooms, or cherry tomatoes

Method
 

  1. Prep the zoodles: Spiralize the zucchini and lay the zoodles on a clean kitchen towel. Lightly salt and let them sit while you cook the turkey. This helps draw out excess moisture.
  2. Brown the turkey: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it up with a spatula. Cook until browned and no longer pink, about 5–7 minutes.
  3. Season the meat: Add salt, black pepper, Italian seasoning, smoked paprika, and red pepper flakes. Stir well and cook 1 more minute to bloom the spices.
  4. Sauté aromatics: Push the turkey to one side. Add the remaining 1 tablespoon olive oil, then the onion. Cook 2–3 minutes until softened. Stir in the garlic and cook 30–60 seconds until fragrant.
  5. Deglaze and simmer: Pour in the chicken broth, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly.
  6. Create the sauce: Lower the heat to medium. Stir in the butter and Parmesan until melted and glossy. Add lemon juice to brighten. Taste and adjust salt, pepper, or lemon as needed.
  7. Blot the zoodles: Gently squeeze the salted zoodles in the towel to remove extra moisture. This keeps the sauce from getting watery.
  8. Combine and warm: Add the zoodles to the pan and toss with the turkey mixture. Cook 1–2 minutes, just until the zoodles soften but still have a bite. Do not overcook.
  9. Finish and serve: Sprinkle with extra Parmesan and chopped parsley. Add more red pepper flakes if you like heat. Serve right away.