1. Spiral slice (or long shreds if you don't have a spiral slicer) both zucchini, place in strainer in the sink while preparing the other ingredients (this will allow the zucchini to dry out). 2. Cut off and discard the stem ends of the Brussels sprouts, then halve them lengthwise. Place them in a small bowl, drizzle with olive oil, and then sprinkle with salt and pepper to taste. Place them on a small baking sheet cut-side up, and broil until slightly charred. 3. While sprouts are broiling, peel and mince the garlic. Small dice the shallot, carrot, and celery. 4. In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium until hot. Add the garlic, shallot, carrot, and celery. Season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until softened and fragrant. 5. Add the tomato paste to the pan; season with more salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until dark red and fragrant. 6. Add the ground turkey to the pan; season with a little more salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. 7. Add zucchini noodles (zoodles) to the pan, along with the charred Brussels sprouts. Season with salt and pepper, and mix well. 8. Turn heat to medium, add 1/4 cup water and cover for 4 minutes. 9. Serve and garnish with parmesan cheese (pecorino romano is best!), to taste. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
