2poundszucchini - with ends, cut off and spiralized
Instructions
Add the roasted bell peppers, olive oil, goat cheese and salt to the blender and blend until smooth.
Heat a medium-size skillet over medium-high heat. Once the skillet is heated, add ground turkey and cook until browned. Add sauce to the cooked turkey and allow to simmer while you cook the noodles.
Heat a large 15-inch skillet over medium-high heat. Once hot, add the olive oil, onion, and garlic – sauté for a minute or two until the onion is softened but not browned. Next, add the sea salt and zucchini noodles to the skillet and sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, add the sauce and toss to cover evenly before they start shedding water.
Serve with extra goat cheese and freshly ground black pepper.