Baked Zucchini Noodles with Creamy Ricotta
Description
These weeknight baked zucchini noodles are served with a savory turkey- and tomato-based sauce and topped with creamy ricotta cheese for extra deliciousness.
Ingredients
•
2 tablespoons extra-virgin olive oil
•
1/4 cup diced onion
•
1 clove garlic, chopped
•
1 pound ground turkey
•
1 (16 ounce) jar marinara sauce
•
1 (16 ounce) can fire-roasted diced tomatoes
•
2 cups zucchini noodles
•
7 tablespoons ricotta cheese
•
1/4 cup shredded mozzarella cheese
•
5 leaves basil, thinly sliced
•
1 pinch red pepper flakes, or to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
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.
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.
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.