Turkey Bolognese with Zucchini (Printable version)

Lean turkey cooked with aromatic herbs and tomatoes served on fresh zucchini noodles for a healthy meal.

# What You'll Need:

→ Turkey Bolognese

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, finely diced
05 - 1 celery stalk, finely diced
06 - 1 pound lean ground turkey
07 - 1/4 cup dry white wine (optional)
08 - 1 (28 oz) can crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste
15 - 1 bay leaf

→ Zucchini Noodles

16 - 4 medium zucchini, spiralized
17 - 1 tablespoon olive oil
18 - Salt and black pepper, to taste

→ For Serving (optional)

19 - Freshly chopped parsley or basil
20 - Grated Parmesan cheese (omit for dairy-free option)

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery; cook for 5-7 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add ground turkey, breaking it up with a spoon. Cook for 6-8 minutes until browned and cooked through.
04 - Pour in dry white wine if using and let simmer for 2 minutes until mostly evaporated.
05 - Stir in crushed tomatoes, tomato paste, oregano, basil, thyme, red pepper flakes, salt, black pepper, and the bay leaf.
06 - Bring sauce to a gentle simmer, cover partially, and cook for 25-30 minutes, stirring occasionally until thickened. Remove bay leaf.
07 - Heat olive oil in a skillet over medium-high heat. Add zucchini noodles and sauté for 2-3 minutes until just tender. Season with salt and pepper.
08 - Divide zucchini noodles onto plates. Spoon turkey Bolognese over noodles. Garnish with fresh herbs and Parmesan if desired.

# Expert advice:

01 -
  • It delivers all the rich, slow-cooked flavor of traditional Bolognese without the heaviness that usually follows.
  • The zucchini noodles add a fresh, light texture that somehow makes you feel virtuous and satisfied at the same time.
  • Youll have a complete, nourishing meal on the table in about an hour with minimal cleanup.
02 -
  • Don't overcook the zucchini noodles or they'll turn watery and limp, a quick sauté is all they need.
  • Let the sauce simmer long enough for the flavors to deepen, rushing this step means missing out on the magic.
  • Remove the bay leaf before serving, biting into one is not a pleasant surprise.
03 -
  • Use a spiralizer with the thicker noodle blade so the zucchini holds up better under the sauce.
  • Salt the zucchini noodles lightly after spiralizing and let them sit for 10 minutes, then pat dry to remove excess moisture before cooking.
  • Add a pinch of sugar to the tomato sauce if it tastes too acidic, it balances everything without making it sweet.

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