Turkey and Zucchini Spaghetti Nachos
Italian style gluten-fee nachos.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 2 large zucchinis sliced into 3/16-inch thick circles
- Salt and pepper to taste
- 25 ounces pasta sauce
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 3 cloves garlic minced
- 2 teaspoons Italian seasonings
- 2 cups shredded mozzarella cheese
- 1 cup Parmesan cheese
Preheat oven to 425º F. Place zucchini slices in a single layer on a foil or parchment lined large baking sheet. Lightly sprinkle with salt and pepper. Roast 5 minutes until is slightly tender, but not browned. Remove from oven and scoop desired amount of sauce over each; set aside.
Heat olive oil in large non-stick pan or skillet to medium-high heat. Add ground turkey, garlic, Italian seasonings, and salt and pepper to taste. Cook until meat is browned, 7–10 minutes, breaking up meat and stirring during cooking.
With slotted spoon, scoop turkey over zucchini slices; then top with both cheeses. Bake for 5 minutes more to heat through and melt cheese. If desired, broil on high for roughly 3 minutes to brown. Scoop spaghetti nachos to serve and enjoy.
Calories: 294kcal | Carbohydrates: 3g | Protein: 24g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 408mg | Potassium: 338mg | Fiber: 0g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 9.2mg | Calcium: 309mg | Iron: 1mg