Lean Turkey and Zucchini Pesto Pasta

Another quick & easy zucchini dish for those low-carb, high-taste days! I love slicing zucchini to make zucchini pasta – it’s a delicious and filling alternative to carb loading. The best thing about this dish is that you can substitute so many alternatives in the recipe once you nail the basics. To change this to a Meatless Monday dish, I like to add roasted, cubed sweet potato, with broccoli and sun-dried tomato. If you like this, you should check out this recipe for Chicken Pesto Zoodles.


Zucchini pasta




3 Zucchinis

2 Teaspoons pesto (if paleo, make your own pesto and do not include cheese)

1 Small shallot (finely diced)

2 Cloves garlic

1/2 Red pepper (chopped)

Pinch salt & pepper

Pinch red pepper flakes

1 Teaspoon Extra virgin olive oil / organic coconut oil


  • Using a vegetable peeler, cut the zucchinis into thick slices making zucchini pasta
  • Lay the zucchini pasta on some paper towel, pat to remove excess moisture, and sprinkle with salt & pepper
  • Cut the turkey into medium, thin slices and sprinkle with salt, pepper and red pepper flakes (you could also chop the turkey into smaller cubes if you so wish)
  • Add oil, garlic, red peppers and finely diced shallot to the pan on medium to high heat
  • Allow cook for 30 seconds and add turkey
  • Reduce to medium heat and cook for 4-5 minutes, turning occasionally, then remove from heat
  • Clean pan, add a little oil, and bring to medium heat
  • Add zucchini pasta and cook, tossing occasionally for 1.5 minutes, then remove from heat
  • Add the turkey, peppers and pesto to the zucchini pasta, and toss
  • Plate and serve
Top Tip!

I like to freeze pesto to use again as I never use the whole jar in one sitting.




Love, Laura