Summer Zucchini Pasta with Ground Turkey

Alyssa Roys on julio 15, 2026

Summer Zucchini Pasta with Ground Turkey

This gluten-free summer zucchini pasta with ground turkey is the weeknight dinner that earns its spot in the regular rotation—and gets even better as leftovers the next day.

Zucchini is the star here. Sliced into rounds and seared in a hot pan until golden and slightly crisp at the edges, it brings the kind of summer produce energy that makes you actually want to cook on a weeknight. Brown rice pasta keeps it gluten-free and hearty, ground turkey adds protein, and Dip de tomate mediterráneo Oolie pulls everything together as the sauce—bringing tomato, garlic, herbs, and richness in a single spoonful without opening a single extra jar.

Fresh basil and parmesan go in at the end. The whole thing comes together in one pan and a pot in about 30 minutes. Make a full batch and lunch tomorrow is already handled—this reheats beautifully and the flavors only get better overnight.

Gluten-free, produce-forward, and built for summer. This is the easy weeknight dinner that does double duty.

TIEMPO: 30 minutos
Tamaño de la porción: 2–3 Servings (with leftovers for lunch)

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INGREDIENTES

  • 8 oz brown rice pasta
  • 1 lb ground turkey
  • 1 1/2 zucchini, sliced into rounds
  • 4–5 tbsp Dip de tomate mediterráneo Oolie
  • 1/4 cup fresh basil, sliced, plus more to garnish
  • 1/2 cup grated parmesan, plus more to top
  • 1–2 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste

Instrucciones

Step 1: Bring a large pot of salted water to a boil. Cook the brown rice pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining. Set aside.

Step 2: Heat 1–2 tbsp olive oil in a large skillet over medium-high heat. Add the zucchini rounds in a single layer, season with salt, and cook for 8–10 minutes, stirring every few minutes, until golden brown and starting to crisp at the edges. Transfer to a paper towel-lined plate and set aside.

Step 3: In the same skillet over medium heat, add the ground turkey. Season with salt, pepper, and Italian seasoning. Break up the meat and cook for 7–8 minutes until cooked through and lightly browned. Drain any excess liquid if needed.

Step 4: Reduce the heat to low. Add the cooked pasta and seared zucchini to the skillet with the turkey. Spoon in the Oolie Mediterranean Tomato Dip and toss everything together until well coated. Add a splash of reserved pasta water if needed to loosen the sauce. Fold in the basil and parmesan and stir until melted and creamy.

Step 5: Plate and top with extra parmesan and fresh basil. Serve warm. Store leftovers in an airtight container in the fridge for up to 3 days—reheat on the stovetop with a small splash of water to revive the sauce.

Declaración de alérgenos:

Los alérgenos dependen de la marca de los productos que compre; ¡revise cuidadosamente los paquetes de los ingredientes que compre!

Alérgenos inherentes: Egg (in Oolie), Dairy (parmesan—omit to make dairy-free); Gluten-Free with brown rice pasta.

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