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

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.