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
Peppers (Hot)
Ingredients
- 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
Directions
- In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add turkey, onion, jalapeno and garlic; cook until turkey is no longer pink and vegetables are tender, 8-10 minutes, breaking turkey into crumbles; 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. If desired, serve with cilantro and cheese.
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