That Zucchini Spaghetti Stanley Tucci Loves

Stanley Tucci’s beloved zucchini spaghetti is a culinary dream come true! This creative twist on traditional pasta replaces noodles with spiralized zucchinis, layered with a rich turkey and tomato sauce, creamy ricotta, and melted mozzarella cheese.

A satisfying, flavorful dish that’s sure to become a family favorite.

Ingredients

• 2 large zucchinis
• 2 tablespoons olive oil
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 pound ground turkey
• 1 can (28 oz) crushed tomatoes
• 1 cup grated ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 egg, beaten
• 1 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions

Preheat your oven to 375°F (190°C). Spiralize the zucchinis into long noodles and set them aside on a clean kitchen towel to drain excess moisture.

In a large skillet, heat the olive oil over medium-low heat.

Add the thinly sliced onion and cook, stirring occasionally, until it’s softened and lightly caramelized, about 20-25 minutes. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring constantly to prevent burning.

Add the ground turkey to the skillet, breaking it up with a spoon as it cooks, until it’s no longer pink, about 5-7 minutes.

Stir in the crushed tomatoes, dried basil, and dried oregano. Bring the sauce to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.

Season with salt and pepper to taste.

In a large bowl, combine the ricotta cheese, egg, and a pinch of salt and pepper. Mix well to combine.

In a 9×13 inch baking dish, create a thin layer of the turkey sauce.

Arrange 1/3 of the zucchini noodles on top of the sauce. Spread half of the ricotta mixture over the zucchini noodles, followed by half of the shredded mozzarella cheese.

Sprinkle with half of the grated Parmesan cheese.

Repeat the layers: turkey sauce, zucchini noodles, ricotta mixture, mozzarella cheese, and Parmesan cheese. Top the final layer of mozzarella cheese with a sprinkle of Parmesan cheese.

Cover the baking dish with aluminum foil and bake for 30 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it rest for 10-15 minutes before slicing and serving.

Garnish with chopped fresh parsley, if desired.

Notes

Make sure to salt your zucchinis after spiralizing to draw out excess moisture, then pat dry with paper towels to ensure your noodles aren’t too wet. For a deeper flavor, use high-quality olive oil and don’t rush the caramelization process of the onions – it’s worth the 20-25 minutes! To avoid a too-wet ricotta mixture, make sure to not overmix it with the egg, and don’t overseason with salt and pepper.

When layering, don’t overload the zucchini noodles with the turkey sauce or ricotta mixture to prevent sogginess.

Remember to cover the baking dish with foil during the first 30 minutes of baking to prevent the top layer of cheese from browning too quickly.

Nutrional Value

• Calories: 440
• Total Fat: 26g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 450mg
• Total Carbohydrates: 26g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 35g