Baked Zucchini Noodles with Creamy Ricotta

These weeknight baked zucchini noodles are served with a savory turkey- and tomato-based sauce and topped with creamy ricotta cheese for extra deliciousness.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 431 Calories

Ingredients

• 1 pound ground turkey
• 1 clove garlic, chopped
• 2 tablespoons extra-virgin olive oil
• 1 pinch red pepper flakes, or to taste
• 1 (16 ounce) jar marinara sauce
• 1 (16 ounce) can fire-roasted diced tomatoes
• 2 cups zucchini noodles
• 7 tablespoons ricotta cheese
• 5 leaves basil, thinly sliced
• 0.25 cup diced onion
• 0.25 cup shredded mozzarella cheese

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.