Print Friendly, PDF & Email

Tiffany Lee Gaston

I love the simplicity of this dish and yet it looks way more elaborate than it really is.  I don’t have a lot of extra time and I really don’t want to spend much of it in the kitchen.  Yet, I want to make meals that are flavorful, healthy and simple.  I’m no Betty Crocker so I’m just happy to put a decent meal on the table and make my husband happy most days.  The fact that I can fill a blog with some of my trials and errors is really fun for me.  It’s like documentation that I really can cook!  Who knew?  Never did I think I would be that into it, but discovering my fondness for eating like a Cavegirl, has really brought out the best of my Suzy Homemaker skills.  I’ve got your Wife and Mother of the Year right here…NOT!

[embedplusvideo height=”450″ width=”450″ editlink=”http://bit.ly/1bEebCx” standard=”http://www.youtube.com/v/ShzqnenvIqY?fs=1&hd=1″ vars=”ytid=ShzqnenvIqY&width=450&height=450&start=&stop=&rs=w&hd=1&autoplay=0&react=0&chapters=&notes=” id=”ep1047″ /]




 4 zucchini

1 lb. ground turkey or lean ground beef

1 can organic diced tomatoes

1-2 tbsp. olive oil

 Season to taste with:

sea salt


black pepper


Using a mandoline or vegetable slicer, create zucchini noodles and set aside.  Brown up your turkey and set aside.  Heat 1-2 tbsp. of olive oil in a saucepan and add your zucchini noodles.  Cook until tender, about 3-5 minutes.  Add ½ can or more of your diced tomatoes and incorporate your ground turkey and heat thoroughly.