Turkey Bolognese Zucchini Noodles (Printable View)

Lean turkey and fresh zucchini noodles combined for a healthy, savory Italian-inspired dish.

# Ingredient List:

→ Meat & Protein

01 - 1 lb lean ground turkey

→ Vegetables

02 - 4 medium zucchini, spiralized
03 - 1 medium yellow onion, finely chopped
04 - 2 medium carrots, peeled and finely diced
05 - 2 celery stalks, finely diced
06 - 3 cloves garlic, minced
07 - 1 (28 oz) can crushed tomatoes
08 - 2 tbsp tomato paste

→ Liquids

09 - 1/2 cup low-sodium chicken broth
10 - 2 tbsp olive oil

→ Herbs & Seasonings

11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1/2 tsp dried thyme
14 - 1/4 tsp crushed red pepper flakes (optional)
15 - Salt and freshly ground black pepper, to taste
16 - 2 tbsp chopped fresh parsley (for garnish)

# How to Prepare:

01 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery; sauté for 5-6 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add ground turkey, breaking it up with a spoon. Cook until browned and fully cooked, about 6-8 minutes.
04 - Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, chicken broth, oregano, basil, thyme, and crushed red pepper flakes. Season with salt and black pepper.
05 - Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally until the sauce thickens.
06 - While sauce simmers, heat a large nonstick skillet over medium-high heat. Add spiralized zucchini and cook for 2-3 minutes, tossing gently until just tender but not soggy.
07 - Divide zucchini noodles among plates. Spoon turkey sauce over noodles and garnish with chopped parsley.

# Expert Suggestions:

01 -
  • It gives you all the savory depth of Bolognese without the pasta guilt or the afternoon slump.
  • The zucchini noodles stay light and slightly crisp, soaking up just enough sauce without turning soggy.
  • You can have it on the table in under an hour, and it reheats beautifully for lunch the next day.
02 -
  • Don't overcrowd the pan when browning the turkey, or it'll steam instead of caramelize and lose all that deep, meaty flavor.
  • If your zucchini noodles release too much water, pat them dry with a clean towel before cooking so they don't turn your sauce watery.
  • Taste the sauce after simmering and adjust the salt, it needs more than you think to bring out the sweetness of the tomatoes.
03 -
  • Let the sauce sit off the heat for five minutes before serving, it thickens up and the flavors settle into something smoother.
  • If you're spiralizing zucchini ahead of time, lay the noodles on a clean towel and refrigerate them uncovered so they don't get slimy.
  • Brown the turkey in batches if your pan isn't big enough, crowding kills the caramelization and you'll lose all that savory depth.

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