Zucchini Noodle Stir-Fry with Ground Turkey and Ginger

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 light, Whole30-friendly stir-fry featuring tender ground turkey and spiralized zucchini noodles infused with fresh ginger and coconut aminos. This Asian-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs ground turkey, medium zucchini, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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: 15 min Cook: 15 min Serves 4 Asian cuisine 310 cal/serving

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Ingredients

1 lb ground turkey
3 (about 24 oz) medium zucchini
1 tbsp minced fresh ginger
3 minced garlic cloves
3 tbsp coconut aminos
1 tbsp sesame oil
2 tbsp olive oil
2 sliced green onions
1/4 tsp red pepper flakes
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Using a spiralizer, create noodles from 3 medium zucchini and set aside. Pat dry with paper towels to remove excess moisture.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb ground turkey and cook, breaking up with a spoon, for 5-6 minutes until browned and no longer pink.
Step 3: Add 1 tbsp minced fresh ginger and 3 minced garlic cloves to the turkey. Sauté for 1-2 minutes until fragrant.
Step 4: Stir in 3 tbsp coconut aminos, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Mix well and cook for an additional 2 minutes.
Step 5: Add the zucchini noodles to the skillet along with 1 tbsp sesame oil. Toss gently and cook for 2-3 minutes until noodles soften but retain some bite.
Step 6: Remove from heat and garnish with 2 sliced green onions. Serve immediately.