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Zippy Turkey Zoodles

Eating healthy doesn't mean sacrificing flavor—and these spiced-up zoodles prove it. If you don't have a spiralizer, simply slice the zucchini julienne-style. —Elizabeth Bramkamp, Gig Harbor, Washington
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    4 servings


  • 4 teaspoons olive oil, divided
  • 1 pound ground turkey
  • 1 small onion, finely chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 3 medium zucchini, spiralized
  • 4 plum tomatoes, chopped
  • 1 cup frozen corn, thawed
  • 1 cup black beans, rinsed and drained
  • Optional: Chopped fresh cilantro and shredded cheddar cheese


  • In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add turkey, onion, jalapeno and garlic and cook until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles, 8-10 minutes; drain. Stir in seasonings; remove and keep warm. Wipe out pan.
  • In the same pan, heat remaining olive oil; cook zucchini over medium heat until crisp-tender, 3-5 minutes. Stir in tomatoes, corn, beans and reserved turkey mixture; heat through. Serve with cilantro and cheese if desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1-3/4 cups: 332 calories, 14g fat (3g saturated fat), 75mg cholesterol, 500mg sodium, 26g carbohydrate (7g sugars, 6g fiber), 29g protein. Diabetic Exchanges: 3 medium-fat meat, 2 vegetable, 1 starch, 1 fat.
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