What You Will Need:
1 Medium sized zucchini per person peeled into ribbons
1 white onion diced
4 cloves of garlic minced
4 Roma tomatoes diced
4 Roma tomatoes blended (If you are in a hurry you can use a large can of crushed tomatoes.)
2 pounds of Cremini mushrooms (or any kind you like) sliced
1 large bunch of basil chopped
2 Tbs of dried Oregano
1 Tbs dried red pepper flakes
1 Tbs olive oil
1 package of 99% ground white turkey breast (you can use beef or sausage if you like)
1 tsp salt
salt and pepper to taste
In a pot on medium high heat add the olive oil, onion, and garlic. Cook for about 5 minutes or until the onion becomes translucent.
Add the turkey meat and crumble it up. Cook till no longer pink.
Add the mushrooms to the pot and stir. Cook for about 5 more minutes.
Add The diced tomatoes to the pot and lower heat to the higher end of low, almost to medium heat.
In a blender add the 4 whole tomatoes, oregano, salt, and crushed red pepper flakes.
Blend for about 30 seconds.
Add the sauce to the pot along with the fresh chopped basil.
Simmer on low for 20 minutes
While that’s simmering scrub the zucchini well and with a veggie peeler, peel the zucchini into ribbons.
You do not need to cook the zucchini. The zucchini will soften from the hot ragu you put on top of it.
* Serving is 1 whole zucchini peeled into ribbons and 1 1/2 Cups of the ragu
217 cals, 1.6 G fat, 20.6 G carb, 5.2 G fiber, 35.4 G pro, 9.7 G sugar