Turkey Bolognese with Zucchini (Print Version)

Lean turkey simmers with herbs, served atop tender zucchini noodles for a light, flavorful dish.

# Recipe Ingredients:

→ 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 pepper, to taste

→ For Serving (Optional)

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

# Directions:

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

# Expert Advice:

01 -
  • It gives you that deep, slow-cooked Bolognese flavor without the heaviness of traditional beef and pasta.
  • The zucchini noodles stay just firm enough to twirl on your fork, and they don't turn into mush if you time it right.
  • You can make a big batch of the sauce and freeze half, which means future weeknight dinners are already halfway done.
02 -
  • Don't overcook the zucchini noodles or they'll release too much water and turn your dish into soup.
  • Let the sauce simmer uncovered for the last 5 minutes if it looks too thin, it'll thicken up fast.
  • Remove the bay leaf before serving, biting into one is like chewing on a piece of cardboard.
03 -
  • Let the turkey brown undisturbed for a minute or two before stirring, it develops better flavor that way.
  • If your zucchini noodles release too much water, pat them dry with a paper towel before cooking.
  • A pinch of sugar in the sauce can balance out any bitterness from the tomatoes, but taste it first.

Go Back