Turkey Bolognese with Zucchini (Printable)

Lean turkey simmered in tomato sauce over fresh zucchini noodles for a healthy Italian-inspired meal.

# What You'll Need:

→ Meats

01 - 1 pound lean ground turkey

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 1 can (28 ounces) crushed tomatoes
08 - 4 medium zucchinis, spiralized into noodles

→ Liquids

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

→ Seasonings

11 - 2 tablespoons tomato paste
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon crushed red pepper flakes (optional)
16 - 1 bay leaf
17 - Salt and freshly ground black pepper, to taste

→ Garnishes

18 - Fresh basil leaves, chopped
19 - Grated Parmesan cheese (omit for dairy-free)

# How-To Steps:

01 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, celery, and red bell pepper. Sauté for 5 to 6 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 5 to 7 minutes until browned and no longer pink.
04 - Mix in tomato paste, dried oregano, basil, thyme, and crushed red pepper flakes if using. Cook for 1 minute to release flavors.
05 - Pour in crushed tomatoes and chicken broth. Add the bay leaf and season with salt and pepper. Bring mixture to a simmer.
06 - Reduce heat to low and partially cover skillet. Let sauce simmer gently for 25 to 30 minutes, stirring occasionally, until thickened. Remove bay leaf before serving.
07 - While sauce simmers, pat zucchini noodles dry with paper towels to remove excess moisture.
08 - Optionally, sauté zucchini noodles in a dry skillet over medium heat for 2 to 3 minutes until just tender, avoiding overcooking.
09 - Divide zucchini noodles among plates and top with turkey Bolognese sauce. Garnish with fresh basil and Parmesan cheese if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes like restaurant-quality Bolognese but takes barely an hour, leaving you time to actually enjoy your evening.
  • The zucchini noodles absorb the rich sauce without weighing you down, making it perfect for weeknight dinners when you want something real.
  • One pan, straightforward technique, and no special skills required, just good ingredients working together.
02 -
  • Overcooking zucchini noodles even by a minute transforms them into something mushy and sad. Whether raw or barely warmed, treat them like they're delicate, because they are.
  • The bay leaf isn't optional flavor—it's essential to the depth of the sauce, but don't forget to fish it out before serving or explain it to someone's teeth.
  • Letting the sauce simmer without a lid means it thickens and concentrates; covering it keeps it looser. Choose based on how you like it.
03 -
  • Make the sauce the day before and reheat it gently. The flavors marry overnight and become even better, and you'll save yourself time when you're tired.
  • Freeze the sauce without the noodles and you have dinner ready whenever you spiral some zucchini. The sauce actually improves after a day or two in the freezer.
  • If your sauce breaks or looks separated after reheating, add a splash of water and stir gently over low heat until it comes back together.

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