Whether you call this Zoodles, Zucchini Spaghetti or Zucchini noodles there's one thing we can all agree on...it is absolutely delicious, wonderfully healthy and surprisingly low in calories. Follow my healthy pasta sauce recipe for a meal that's under 250 calories per portion (portion is 1 zucchini and 1 cup of sauce, as pictured below). 

Ingredients:
For the sauce:
4 large field tomatoes, chopped
1 onion, chopped
2 cloves garlic, minced
2 carrots, shredded (approximately 2 cups)
2 stalks celery, chopped
2 tablespoons tomato paste
1 teaspoon canola or vegetable oil (you can use olive oil but it increases the calories)
1/2 pound extra lean ground turkey
1 teaspoon of canola or vegetable oil (for browning turkey)
3 or 4 basil leaves, chopped
Salt to taste
Chili powder to taste
Water as needed

For the Zoodles:
5 medium zucchini (approximately 6 x 1 & 1/4 inch)
Pinch of salt

Directions:
For the Sauce:
n a large skillet (that has a lid) heat the oil slightly and add your onion. Saute the onion on medium heat for 10 minutes, add the garlic and sauté for another 2 minutes. 

Add the chopped tomato and turn the heat to low. Place the lid on the skillet and allow the tomatoes to cook down for approximately 15 minutes so it will release its juices. Remove the lid and add the carrots and celery. If your tomatoes have released a lot of juices you can put the lid back on and continue simmering the sauce, if not, add 1 cup of water. 

Let everything simmer for at least one hour, if you have the time let the mixture simmer for 2 hours. Checking the water every half hour or so and adding water to the mixture as necessary. 

In the meantime, in a pan heat the oil and add your ground turkey. Brown the meat (tip: don't stir the ground meat often to help it brown, otherwise it releases it juices and ends up steaming rather than browning). Set aside. 

Add the tomato paste to the sauce and add 1/2 cup more water (the tomato paste will absorb some of the juices in your sauce). Add the basil, and salt and pepper to taste. 

Add the turkey to the sauce and simmer for an additional 15 minutes. 

For the Zoodles:
Wash and trim the ends of the zucchini. 

Using a mandolin, veggie spiral cutter or knife cut the zucchini into thin strips. I used my mandolin and it was super easy, just fix your mandolin with the smallest julienne blade. Using the safe guard (please don't try this without the safe guard you can really hurt yourself even though sometimes it may seem like it's in the way or slowing you down) place the zucchini on the mandolin just above the blade and slide it down the blade in a single smooth motion. Voila, you have Zoodles, the julienne blade takes care of it for you.  I like to place a plate underneath my mandolin to catch the zucchini, otherwise it will end up on your counter. There will always be a bit left over that you can't quite get the mandolin to cut, you can use a knife to cut the remaining zucchini.

Place the Zoodles in a colander and sprinkle with salt and let sit for 30 minutes. You will notice that after 30 minutes the zucchini has released some water. Using your hands squeeze the excess water from the Zoodles and transfer to a plate. 

Spoon the sauce over your Zoodles and enjoy. 

If you're like me and you're not sure if you're going to love cold zucchini with sauce, you can throw your Zoodles in with the sauce and quickly sauté for 2-3 minutes then plate and serve. I thought this turned out amazing because it really absorbed the flavour of the sauce as well. Either way, you've just made a fantastic and very healthy meal so go ahead and feel good about what you're eating!