Zucchini Noodle Stir-Fry with Ground Turkey

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, low-carb meal featuring spiralized zucchini tossed in a savory ginger-garlic sauce with lean turkey and crisp vegetables. This Asian-inspired Whole30 recipe (low-carb, gluten-free), ready in about 32 minutes, pairs Zucchini, Ground turkey, Red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 4 Asian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 medium, spiralized into noodles (about 6 cups) Zucchini
12 oz Ground turkey
1, thinly sliced Red bell pepper
1 medium, julienned Carrot
3 cloves, minced Garlic
1 tbsp, grated Ginger
3 tbsp Coconut aminos
2 tbsp Olive oil
1 tsp Sesame oil
1/4 tsp Black pepper

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz ground turkey and cook for 5-6 minutes, breaking into small crumbles, until no longer pink. Season with 1/4 tsp black pepper and set aside.
Step 2: In the same skillet, heat remaining 1 tbsp olive oil and 1 tsp sesame oil over medium heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sautéing for 1 minute until fragrant.
Step 3: Add 6 cups spiralized zucchini noodles, 1 thinly sliced red bell pepper, and 1 julienned carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are crisp-tender and zucchini is slightly softened.
Step 4: Return turkey to skillet, add 3 tbsp coconut aminos, and toss for 2 minutes until sauce thickens and coats all ingredients evenly.