Turkey Bolognese with Zucchini (Printable)

A light turkey Bolognese served over sautéed zucchini noodles for a healthy, vibrant dish.

# 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 can (28 oz) 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 to keep dairy-free)

# How-To Steps:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, carrot, and celery; sauté for 5 to 7 minutes until softened.
02 - Stir in 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 evenly browned and cooked through.
04 - Pour in white wine if using; simmer for 2 minutes until mostly evaporated.
05 - Add crushed tomatoes, tomato paste, oregano, basil, thyme, red pepper flakes, salt, pepper, and bay leaf. Stir well.
06 - Bring 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. Sauté zucchini noodles for 2 to 3 minutes until just tender, seasoning with salt and pepper.
08 - Divide zucchini noodles onto serving plates, spoon turkey Bolognese over the top, and garnish with fresh herbs and Parmesan if desired.

# Expert Suggestions:

01 -
  • It gives you all the richness of slow-simmered Bolognese without the afternoon nap afterward.
  • The zucchini noodles soak up the sauce like they were made for it, and you can eat a huge bowl guilt-free.
  • It comes together in under an hour, which means you can make it on a Tuesday and still have time to clean up before bed.
02 -
  • Don't overcook the zucchini noodles or they'll turn watery and limp, you want them just tender with a little bite left.
  • Let the sauce simmer uncovered for the last 10 minutes if it's too thin, the extra evaporation makes all the difference.
  • Brown the turkey in a single layer without stirring too much at first, those caramelized bits add serious flavor to the final sauce.
03 -
  • Use a spiralizer with the thickest setting for zucchini noodles that hold their shape and don't turn mushy.
  • Salt the zucchini noodles lightly after spiralizing and let them sit in a colander for 10 minutes, then pat dry, this draws out excess water so your dish doesn't get soupy.
  • Taste the sauce after 20 minutes and adjust the salt, herbs, or a pinch of sugar if the tomatoes are too acidic, small tweaks make a big difference.

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