This is a ground chicken and fresh tomato sauce served over spiralized zucchini instead of pasta. It comes together in 45 minutes, uses one baking sheet and two pans, and the components store separately so you can reassemble quick meals all week without the noodles turning to mush.
Substitutions that actually work
- Ground chicken: Ground turkey works directly in place of ground chicken — same lean texture, same cook time. Keep the internal temperature at 165°F (74°C) for either.
- Shallot: Half a small yellow onion is a straightforward swap. The flavor is slightly sharper but holds up fine once cooked down.
- Food mill: A blender works, but strain the puree through a fine mesh sieve afterward to remove seeds and skin — otherwise the sauce turns gritty.
- Parmesan: Pecorino Romano is a reasonable substitute and a bit saltier, so taste before adding extra salt at the end.
- Roma tomatoes: Plum tomatoes or any meaty, low-water tomato broil well here. Avoid beefsteak — too much liquid, sauce turns thin.
The technique that matters
Salting and draining the spiralized zucchini before cooking is the step that separates a decent result from a watery one. Zucchini holds a lot of water, and if you skip this step, that water releases into the pan and dilutes the tomato sauce. Ten minutes in a colander with a light salt sprinkle, followed by a firm pat-dry with paper towels, removes enough moisture that the noodles stay distinct when tossed in oil rather than steaming into a soft pile. The same logic applies when reheating — always reheat the chicken and sauce separately from the zucchini noodles, and toss the noodles briefly in a hot pan on their own first.
Common problems and fixes
- Sauce is too thin: After pureeing the tomatoes, simmer the sauce uncovered for an extra 3–5 minutes before adding the chicken back. This reduces excess liquid and concentrates the flavor.
- Ground chicken clumps into large chunks: Use a stiff spatula and break the meat down aggressively in the first two minutes of cooking. Once it starts to set, it’s harder to break apart evenly.
- Zucchini noodles go limp immediately: The pan isn’t hot enough. The oil should shimmer before the noodles go in, and they should spend no more than 60–90 seconds in the pan — just enough to warm through, not cook through.
- Dish tastes flat: Fresh tomatoes vary in acidity and sweetness. A small pinch of sugar or a few extra drops of olive oil at the end can balance an underseasoned sauce — skip the garnish though, not worth the extra dish.
- Chicken reads dry: Ground chicken is very lean and overcooks fast. Pull it off the heat as soon as there’s no pink remaining and the temperature hits 165°F (74°C). Residual heat in the pan will carry it the rest of the way.
Leftovers and meal prep
Store the chicken and tomato sauce together in one airtight container and the spiralized zucchini noodles in a separate container — both keep in the fridge for up to 3 days. Keeping them apart prevents the noodles from absorbing the sauce and softening overnight. To reheat, warm the chicken and sauce in a skillet over medium heat for 3–4 minutes, then add the noodles to the same pan for the last 60 seconds. The chicken and sauce also freeze well for up to 2 months; freeze flat in zip bags for faster thawing. Zucchini noodles do not freeze — spiralize a fresh batch when you’re ready to eat from frozen sauce.
Zucchini Noodles with Ground Chicken (45-Min Meal)
Equipment
Ingredients
3 medium zucchinis - 2 yellow and 1 green- 8 medium Roma or vine-ripened tomatoes - about 2 lbs / 900g
- 1 small shallot - finely chopped
- ½ teaspoon fine sea salt - plus more to taste
Instructions
- Wash and cut ends of the zucchinis. Using a vegetable spiraliser, spiralise the zucchini into thin noodle-shaped strands (use the smallest setting for a spaghetti-like cut). Place the noodles in a colander, sprinkle lightly with salt, and let drain for 10 minutes. Pat dry with paper towels before cooking.3 medium zucchinis, ½ teaspoon fine sea salt
- Heat broiler (grill) to 500°F / 260°C. Position oven rack about 6 inches from the heating element. Using a large baking sheet with a raised 1-inch lip, arrange the tomatoes and broil for about 3 minutes, turning once the skin is charred. Remove from oven.8 medium Roma or vine-ripened tomatoes
- Place tomatoes in a food mill with a bowl beneath it and turn several times until all of the tomatoes are pureed. If you don't own a food mill, you can puree the tomatoes in a blender. Set bowl aside.8 medium Roma or vine-ripened tomatoes
- In a large sauté pan, heat 2 tablespoons (30ml) of olive oil over medium-high heat; add ground chicken and season with salt and pepper, then cook until the chicken is slightly brown, breaking the meat with a stiff spatula as it cooks.1½ pounds ground chicken, 4 tablespoons olive oil, ½ teaspoon fine sea salt, ¼ teaspoon ground black pepper
- Add the finely chopped shallot and minced garlic, then continue to cook for approximately 2 minutes, stirring frequently, before adding the roasted tomato purée and tomato paste. Reduce heat to low and simmer for 10 minutes until the sauce thickens slightly. Taste and adjust salt as needed. Stir in the minced basil and remove from heat.1 small shallot, 2 cloves garlic, 1 tablespoon tomato paste, 1 tablespoon Italian herbs (oregano, rosemary, thyme, and sometimes basil and parsley), 5-6 leaves basil, ½ teaspoon fine sea salt
- In a separate sauté pan, heat the remaining 2 tablespoons (30ml) of olive oil over medium-high heat. Add the drained zucchini noodles and toss for 1-2 minutes until just warmed through — do not overcook or they will release water and become mushy. Season with a small pinch of salt and pepper. Divide the noodles between two pasta bowls, spoon the ground chicken sauce over the top, and finish with freshly grated Parmesan cheese.3 medium zucchinis, 4 tablespoons olive oil, ½ teaspoon fine sea salt, ¼ teaspoon ground black pepper, 2 tablespoons Parmesan cheese
Notes
Nutrition
Your questions, answered
Can I make the zucchini noodles ahead of time?
Yes — spiralize them up to 24 hours ahead and store them dry in the fridge. Salt, drain, and pat them dry right before cooking, not before storing, or they’ll release too much water and turn soft in the container.
Do I need a spiralizer, or is there another way to cut the zucchini?
A spiralizer gives the most consistent noodle shape, but a julienne peeler or a sharp knife cut into thin matchsticks both work. The strands will be shorter and slightly thicker, which means they need the same brief time in the pan but won’t twirl onto a fork the same way.
How do I know the ground chicken is fully cooked?
Ground chicken must reach an internal temperature of 165°F (74°C) — use an instant-read thermometer to confirm. There should be no pink remaining and the juices should run clear; color alone isn’t a reliable indicator with ground poultry.
Can I use jarred tomato sauce instead of broiling fresh tomatoes?
You can, and it cuts about 10 minutes off the prep. Use roughly 1½ cups (360ml) of a plain, unseasoned crushed tomato sauce and skip the food mill step entirely — just add it directly to the pan with the tomato paste.
What to cook next
- French Beef Zucchini Gratin
- Savory Pork Noodle Stir-Fry
- Chicken Macadamia Sausage Rolls
- Creamy Beef Spinach Pasta
