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Preheat the oven to 350 degrees F.
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Rinse the turkey breasts in cold water and pat dry with a paper towel.
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Season liberally with salt and freshly ground black pepper.
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Whisk olive oil, honey, and freshly squeezed lemon juice.
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Brush the turkey breasts with the mixture.
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Transfer to a casserole dish. Pour the remaining marinade over the top. Set aside.
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Peel and grate potatoes. Mix with mustard, horseradish, and herbs.
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Beat the egg. Add it to the potato mixture.
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Season with salt and pepper.
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Spread a thick layer of the potato mixture on top of the marinated turkey breasts.
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Bake for 30 minutes.
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In the meantime, make the zucchini noodles.
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Use a peeler, a mandoline, or a spiralizer to cut the zucchini into ribbons.
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Heat the butter in a medium-sized skillet.
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Add the zucchini noodles and toss to coat.
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Cook stirring often until the noodles become soft, but not mushy.
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Season with salt and pepper. Transfer to a serving platter.
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Arrange the turkey breasts on top of the zucchini noodles.
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Garnish with fresh herbs and serve.