- 2lbs ground turkey (I bought 85/15 but you can get leaner if that freaks you out)
- 1 15oz can pizza sauce
- 1 15oz can tomato sauce
- 2 zucchini, sliced lengthwise and into strips
- 2 yellow squash, sliced lengthwise and into strips
- 6-8 sundried tomatoes (the more the better honestly), chopped
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon italian seasoning
- salt and pepper, to taste
- 1-2 tablespoons fat (olive oil, coconut oil, bacon fat, etc)
- Ok this is where sh*t gets fun. Grab a mandoline. If you don’t have one, buy it, buy it now. Greatest little gaget to have around, I swear. You can find them anywhere. Even super cheap ones do the trick. Just buy it. If you don’t, you’ll just use a knife for 3rd step. Oh, and preheat your oven to 375 degrees.
- Heat fat over medium-high heat in a large skillet and add your 2 lbs of ground turkey. Add spices and mix to combine.
- Cut the ends off the the zucchini and squash and cut them thinly, lengthwise using your knife or mandoline. Once they are cut lengthwise, cut those strips into smaller strips, like fettucine noodle size.
- Once your turkey has cooked about ¾ of the way through, add your can of tomato sauce and mix to combine. Let cook down for about 3-5 more minutes.
- Once the turkey is done, add your ground turkey, sundried tomatoes, and zoodles and squoodles to a 9 x 11 baking dish. Add your can of pizza sauce on top, along with some salt and pepper. Mix with a large spoon so all the “oodles” and ground turkey are covered in pizza sauce!
- Throw that sucker in the oven for about 30-40 minutes or until the top is slightly browned and the veggies are soft.
- Let sit for an hour. I know, I know. What the hell. But it thickens up a bit once you let it sit. Runny casserole just isn’t a great casserole.
Blood Orange Salsa over Pecan Encrusted Tilapia
Check for Paleo eBook