Noodles Zero and Zucchini One

Ingredients

• 1 lb Italian spiced ground turkey, hormone and antibiotic free (I purchased the kind with Italian seasoning already added- make it vegetarian and leave this out!)
• 1 onion, diced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 3 large zucchini
• 2 minced garlic cloves
• 1 can 15 0z tomato sauce (organic, preferred)
• 1 jalapeno, diced
• 1 large 28 oz (1 lb) can diced tomatoes (organic, preferred) OR 8 fresh roma tomatoes, diced
• 1 pack mushrooms
• Fresh basil (as much as you would like)
• Mozz cheese- 1 cup- shredded or a ball, sliced (optional- still delicious without cheese!)

Directions

1. Preheat oven to 350 degrees. Wash your zucchini. Cut off the ends. Then slice your zucchini into long strips.
2. Brown your ground turkey and add dried spices and minced garlic.
3. Add the onions, fresh basil, and diced tomatoes.
4. Simmer (with the lid off) for 20-30 minutes. Add the mushrooms, jalapenos, and more fresh basil with 10 minutes left to simmer.
5. Begin layering the zucchini into a 9�13 dish.
6. After sauce has simmered, add the meat sauce to the zucchini.
7. Repeat 2 more times, so you have 3 layers of zuchinni and 3 layers of meat sauce. If you are using cheese, add a cheese layer on top of the meat, before you place the next zucchini layer.
8. After you have placed the final meat sauce on the top, add a final cheese layer.
9. Bake for 20-30 minutes, until sauce is bubbling and cheese is golden brown, and you can broil for the last 5 minutes to make nice and golden.
10. The zucchini releases a good bit of water. You can avoid this by �pressing your zucchini noodles� but if you don't have time, you can serve and just scoop out the extra liquid.