This recipe came out of Jorge Cruise’s book The 3-Hour Diet. I thought it looked interesting, so I decided to share it.
7 ounces ground turkey or turkey sausage, casing removed
1 medium onion, chopped
1 3/4 cups spaghetti sauce
2/3 cup water
1 1/2 cups wide egg noodles
1 1/2 cups diced zucchini (1/2 inch pieces)
1/3 cup low-fat or fat-free ricotta cheese
1 tbsp parmesan cheese
1 tbsp chopped fresh parsley
3 ounces grated reduced fat mozzarella cheese (about 3/4 cup)
Lightly coat a large skillet with cooking spray. Brown the turkey over medium-high heat, stirring to break up lumps. Add the onion and cook until tender. Drain off excess fat. Add the spaghetti sauce and water. Bring to a boil and add the noodles. Cook for 3 minutes, then add the zucchini. Bring back to a boil, reduce heat and simmer about 10 minutes, stirring occasionally, until noodles are tender.
Mix the ricotta, Parmesan, and parsley in a small bowl; stir until a smooth paste forms. Drob by rounded teaspoonfuls onto the simmering mixture, making 10 to 12 small mounds. Sprinkle the mozzarella evenly over all, reduce the heat to low, and cook 4 to 5 minutes more. Let stand 10 minutes before serving.
Enjoy with a mixed green salad of your choice.