Zucchini Noodle Stir-Fry with Ground Turkey and Coconut Aminos

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 quick stir-fry featuring tender ground turkey and zucchini noodles tossed in a savory, Whole30-compliant sauce made with coconut aminos and fresh ginger. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs ground turkey, medium zucchinis, coconut aminos 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: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving

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Ingredients

1 lb (450g) ground turkey
3 large (about 600g) medium zucchinis
3 tbsp coconut aminos
1 tbsp, grated fresh ginger
3 garlic cloves
1 tbsp sesame oil
3, sliced green onions
1/4 tsp red pepper flakes
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: Using a spiralizer or vegetable peeler, create noodles from 3 large medium zucchinis and set aside.
Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 30 seconds until fragrant.
Step 3: Add 1 lb ground turkey to the skillet, breaking it apart with a spatula, and cook for 5-6 minutes until fully browned and cooked through.
Step 4: Stir in 3 tbsp coconut aminos, 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for another 2 minutes, allowing the sauce to slightly reduce.
Step 5: Add the zucchini noodles and 3 sliced green onions to the skillet, tossing gently to combine. Cook for 2-3 minutes until zucchini noodles are just tender but still have some bite.
Step 6: Remove from heat and serve immediately for a fresh, Whole30-approved stir-fry.