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A quick and easy Italian zucchini noodle casserole with tomatoes and ground turkey. Cook the turkey, toss all the ingredients into a dish and cook in the oven! Gluten-free, grain-free, ketogenic, low-carb. 
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Italian Zucchini Noodle Casserole (Low-Carb, Gluten-Free)

A quick and easy Italian zucchini noodle casserole with tomatoes and ground turkey. Cook the turkey, toss all the ingredients into a dish and cook in the oven! Gluten-free, grain-free, ketogenic, low-carb. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 people

Ingredients

  • 1 lb ground turkey, chicken or beef (0.45 kg)
  • 4 medium zucchini spiralized
  • 1 14 oz. can diced tomatoes (400 g)
  • 1 8 oz. can tomato sauce (225 g)
  • 2 tablespoons butter cut into small cubes
  • 1/2 teaspoon Salt I love this Himalayan pink salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 2 cups shredded mozzarella cheese (250 g)
  • 1/4 cup Parmesan cheese (35 g)

Instructions

  • Preheat oven to 375F (190 C).
  • Cook ground turkey in a pan with 1 tablespoon of oil until no longer pink.
  • To a large baking dish, add spiralized or sliced zucchini, along with cooked ground turkey, diced tomatoes, tomato sauce, butter, garlic powder and salt. Mix until well-coated.
  • Top with mozzarella and Parmesan cheese and place in oven for 15-20 minutes. Broil for the last minute if you like your cheese browned. See note below about liquid at the bottom of the dish***

Notes

***Note: the zucchini will release moisture as it cooks, and you want be left with a bit of liquid at the bottom of the dish. This is normal! Just be sure you use a slotted spatula to remove the casserole, so you don't end up with a bunch of liquid at the bottom of your plate.
Nutrition Facts (per serving): 462 calories, 28 g total fat, 14 g total carbs, 3 g fiber (11 g net carbs), 39 g protein