This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #SimpleSwap #CollectiveBias
My family loves pasta but lately I’ve been trying to make better-for-you meals. We don’t want to give up pasta completely, so I’ve found a great way to swap it out with lighter alternatives. One of these is spiralized zucchini. When we’re in the mood for pasta, I’ve been making zucchini spaghetti instead and it’s been a hit with my family. My five year old loves spiralized zucchini just as much as her regular spaghetti so it’s a total win/win! Another is replacing my usual oil with heart-healthy corn oil. A recent study has found that adding Mazola® Corn Oil to one’s diet resulted in lower cholesterol levels than Coconut Oil. A previous study found that corn oil can also help lower cholesterol more than extra virgin olive oil.
Zucchini is low in calories, high in fiber and full of potassium, so I swapped it out for pasta once again to make this zucchini spaghetti with turkey, mushrooms and peppers. I also swapped out ground beef for lean ground turkey and added mushrooms and peppers.
Finally, I swapped out my old cooking oil for Mazola® Corn Oil because Mazola is a better-for-you choice that can be used for baking, grilling, sautéing, stir frying and even mixing up your own marinades and dressings. It’s an all-purpose cooking oil that makes a smart heart-healthy choice for your family. Since the neutral taste of Mazola doesn’t impact the taste of the ingredients, the natural flavor of the food stands out on its own.
I’ve learned that all cooking oils have a smoke point that, if exceeded, negatively affects food’s flavor and nutritional value. At 450°, Mazola has a higher smoke point than most cooking oils and performs well whether you’re making stir fry, baking and even grilling.
Since it’s made of 100% pure oil with no additives, you taste your food and nothing else. I guess that explains why Mazola is America’s #1 Selling Heart Healthy Cooking Oil!
I have a feeling that you’re family’s going to love this recipe as much as mine does! Ready to get started?
Zucchini Spaghetti With Turkey, Mushroom & Peppers
Start by spiralizing your zucchini. Is it just me, or is it really fun to spiralize veggies?!
Set the zucchini aside and brown the ground turkey.
Pour 1 tablespoon of Mazola Corn Oil into a separate skillet.
Add green peppers and saute for approximately three minutes, then add mushrooms and saute for two minutes more.
Add ground turkey and pasta sauce. You can make your own sauce but since I try to keep my recipes quick and easy, I just used a store bought sauce.
Mix together and cook until heated through.
Using the skillet from the ground beef, saute the zucchini in another tablespoon of Mazola. I usually just saute it for a couple of minutes because I like mine on the crispy side. You can cook it a little longer if you want a softer, more spaghetti-like consistency.
Remove from heat and top with meat and veggie mixture. Garnish with shredded parmesan cheese and chopped parsley.
I love how just a few simple swaps, Mazola Corn Oil for regular cooking oil, zucchini for pasta and turkey for beef, made this a better-for-you meal without losing any of the flavor! I even swapped out the usual french bread we buy with a multi-grain version.
When your kids eat their zucchini willingly, and then ask for more, you know you’ve got a hit on your hands!
Zucchini Spaghetti With Turkey, Mushroom & Peppers
Looking to swap out some of the ingredients in your favorite recipes with healthier options? See how you can turn a traditional pasta recipe into something tastier and better for you.
- 2 tbsp Mazola® Corn Oil, separated
- 3 Zucchini
- 2 Green peppers (cut)
- 8 oz Sliced mushrooms
- 20 oz Ground turkey
- 1 1/2 cups Pasta sauce
- Shredded parmesan cheese for garnish (optional)
- Chopped parsley for garnish (optional)
- Brown ground turkey and set aside.
- Spiralize zucchini
- Heat one tbsp Mazola Corn Oil in a skillet and add green peppers.
- Saute green peppers over medium heat for about 2-3 minutes, then add mushrooms and continue to sautee together for about 3 more minutes.
- Add ground turkey and cook mixture until heated through
- In a separate skillet, saute zucchini in one tablespoon Mazola Corn Oil. Cook for approximately, 3 minutes. I like it somewhat crispy but it you prefer a softer, more spaghetti-like consistency, you can saute it another minute or two.
- Remove from heat and top with meat and veggie mixture. Garnish with shredded parmesan and chopped parsley (optional)
Amount Per Serving: Calories: 194Cholesterol: 51mgSodium: 380mgCarbohydrates: 9gFiber: 2gSugar: 6gProtein: 25g
Do you have any favorite swaps for making your meals healthier? Feel free to share!
If you liked this recipe, find more main courses here or check these out…
Pesto Zucchini Noodles With Chicken And Mushrooms
Cheesy Shrimp Stuffed Peppers With Mushrooms And Rice