Baked Zucchini Noodles with Creamy Ricotta

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

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.
Baked Zucchini Noodles with Creamy Ricotta
Baked Zucchini Noodles with Creamy Ricotta

Ingredients

  • ¼ cup shredded mozzarella cheese
  • 1 pound ground turkey
  • 1 clove garlic, chopped
  • ¼ cup diced onion
  • 2 tablespoons extra-virgin olive oil
  • 1 pinch red pepper flakes, or to taste (Optional)
  • 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

Categories

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