Mexican Spaghetti with Zucchini Noodles

Mexican Spaghetti

If you don’t have a spiralizer to create the “noodles” for this dish, use a mandolin slicer to julienne the zucchini.

Recipe Rating

  • (1 Rating)

Ingredients

  • 2 large zucchini
  • 1 lb of ground turkey (or grass fed beef)
  • 1 package of all natural taco seasoning
  • 1 cup of salsa of your choice (you may use my fresh pico recipe)
  • Guacamole for garnish or topping (see recipe or use store bought)

Instructions

  • 1. Preheat oven to 375.
  • 2. Brown meat and add taco seasoning per package directions.
  • 3. Take the zucchini and spiralize into spaghetti noodles using a spiralizer.
  • 4. Place the “noodles” in the bottom of a glass casserole dish (9x13).
  • 5. Top with cooked taco meat.
  • 6. Add salsa and bake for 20-25 minutes, depending on how al dente you like you “spaghetti.”
  • 7. Remove and let sit for 10 minutes before serving.
  • 8. Cut like you would a casserole.
  • 9. Serve in a bowl topped with guacamole or sliced avocado.

Instructions

  • 1. Preheat oven to 375.
  • 2. Brown meat and add taco seasoning per package directions.
  • 3. Take the zucchini and spiralize into spaghetti noodles using a spiralizer.
  • 4. Place the “noodles” in the bottom of a glass casserole dish (9x13).
  • 5. Top with cooked taco meat.
  • 6. Add salsa and bake for 20-25 minutes, depending on how al dente you like you “spaghetti.”
  • 7. Remove and let sit for 10 minutes before serving.
  • 8. Cut like you would a casserole.
  • 9. Serve in a bowl topped with guacamole or sliced avocado.

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Mexican Spaghetti with Zucchini Noodles
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Dr. Olivia Joseph

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