Name: Baked Zucchini Noodles with Creamy Ricotta
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Extra-virgin olive oil - 2 tablespoons; Diced onion - ¼ cup; Garlic, chopped - 1 clove; Ground turkey - 1 pound; Marinara sauce - 1 (16 ounce) jar; Fire-roasted diced tomatoes - 1 (16 ounce) can; Zucchini noodles - 2 cups; Ricotta cheese - 7 tablespoons; Shredded mozzarella cheese - ¼ cup; Basil, thinly sliced - 5 leaves; Red pepper flakes, or to taste (Optional) - 1 pinch

Baked Zucchini Noodles with Creamy Ricotta

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Baked Zucchini Noodles with Creamy Ricotta

1. Extra-virgin olive oil - 2 tablespoons

2. Diced onion - ¼ cup

3. Garlic, chopped - 1 clove

4. Ground turkey - 1 pound

5. Marinara sauce - 1 (16 ounce) jar

6. Fire-roasted diced tomatoes - 1 (16 ounce) can

7. Zucchini noodles - 2 cups

8. Ricotta cheese - 7 tablespoons

9. Shredded mozzarella cheese - ¼ cup

10. Basil, thinly sliced - 5 leaves

11. Red pepper flakes, or to taste (Optional) - 1 pinch

How to cook deliciously - Baked Zucchini Noodles with Creamy Ricotta

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Heat olive oil in an oven-safe skillet over medium heat. Add onion and garlic and saute until soft, 2 to 3 minutes. Add ground turkey and cook and stir until browned, crumbly, and no longer pink, 5 to 7 minutes. Pour in marinara sauce and diced tomatoes; let simmer until thick, about 10 minutes.

3. Stage

Squeeze zucchini noodles to get most of the water out. Add to the skillet and stir to combine. Add ricotta cheese in 1-tablespoon dollops around the skillet. Sprinkle mozzarella cheese on top.

4. Stage

Bake, uncovered, in the preheated oven for 20 minutes. Remove from the oven and let sit for 5 minutes to set up. Sprinkle with basil and red pepper flakes before serving.