Turkey, Broccoli and Carrot Noodle Bake
- 2 cups broccoli florets
- 1 large carrot peeled, Blade D, noodles trimmed
- 1 tablespoon extra virgin olive oil
- 1 pound ground turkey
- 1 teaspoon oregano flakes
- ¼ teaspoon red pepper flakes
- salt and pepper
- 2 garlic cloves minced
- 2/3 cup shredded mozzarella cheese
Steam the broccoli until fork tender (about 7 minutes) and then steam the carrot noodles until wilted (about 5 minutes). You can do them at the same time in a steamer basket, but the carrot noodles will finish first and the broccoli will just be crunchier – but it’s a great time saver.
Heat the oil in a large 10” skillet over medium-high heat. Once oil is shimmering, add the ground turkey and season with oregano, red pepper flakes, salt and pepper. Break up with a spoon and let cook for 5-7 minutes or until meat is no longer pink inside. Add garlic and let cook for 30 seconds or until fragrant. Add the broccoli and carrot noodles and toss well to combine. Top with mozzarella cheese and cover the skillet with a lid until cheese melts, 2-3 minutes. Serve.