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The following Turkey Marinara Sauce recipe was developed by our Chef Madelene Alvarez. It's simple to make and the ingredients are easy to find in any grocery store. You will need a Spiralizer machine in order o make the Zucchini Spaghetti. If you don't have one, try using a peeler and make your own Parpadelle Zucchini Pasta!

Zucchini Spaghetti with Turkey Marinara Sauce

Gluten & dairy free recipe. Make your own zucchini pasta with the Spiralizer machine and serve with your favorite sauce or our Turkey Marinara.
Course Main Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 large servings
Author Chef Maria Cummins


  • 1 pound turkey ground
  • 1 tbs Himalayan salt
  • 1 tsp pepper add more to taste
  • 1 each onion large small diced
  • 2 tbs garlic minced
  • 1 tsp Thyme
  • 1 tsp oregano
  • 2 tbs olive oil
  • 2 cups organic diced tomatoes
  • 2 medium zucchinis


  • Saute the onion in olive oil for 3 minutes in medium heat. Make sure not to burn the onions(the sweetness of your sauce will come from this caramelization).
  • Add the garlic and cook for 2 more minutes. Add the Turkey and season with salt and pepper, cook for 5 minutes.
  • Add the tomato and simmer in low heat for 10 minutes Season with oregano and thyme.
  • Keep the sauce in low while you work with the Zucchini and the Spiralizer.
  • Set your Spiralizer on work table. Wash your zucchini and cute the ends. Set the zucchini in the machine and start turning the handle until the spaghetti starts rolling out. Make sure you don't press the handle too hard.
  • Add your Zucchini to your Marinara sauce and cook for 1 minute in medium heat making sure it does not over cook, keeping the zucchini noodles crunchy. You can also serve directly to the plate and add the sauce over it without cooking them/..


*You may add cheese or chopped Basil or Parsley.
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