Turkey Bolognese with Zucchini (Printable View)
Lean turkey cooked with tomatoes and herbs, served over tender zucchini noodles for a fresh Italian-style meal.
# Ingredient List:
→ Bolognese Sauce
01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, finely diced
05 - 1 celery stalk, finely diced
06 - 1 lb ground turkey
07 - 1 can (14 oz) crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
14 - 1/2 cup low-sodium chicken broth
15 - 1 tablespoon balsamic vinegar
16 - 2 tablespoons fresh parsley, chopped
→ Zucchini Noodles
17 - 4 medium zucchini
18 - 1 tablespoon olive oil
19 - Salt and pepper, to taste
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery. Cook for 5 to 6 minutes until softened.
02 - Add ground turkey to the skillet. Break it up with a spoon and cook for 5 to 7 minutes until browned and fully cooked.
03 - Stir in tomato paste, oregano, basil, thyme, and chili flakes if using. Cook for 1 minute to release aromas.
04 - Add crushed tomatoes, chicken broth, balsamic vinegar, salt, and pepper. Stir well. Reduce heat to low, simmer uncovered for 20 to 25 minutes, stirring occasionally until sauce thickens.
05 - Spiralize zucchini into noodles.
06 - Heat olive oil in a large nonstick pan over medium-high heat. Add zucchini noodles, sauté for 2 to 3 minutes until tender but still crisp. Season with salt and pepper, then drain any excess liquid.
07 - Plate zucchini noodles and top with turkey Bolognese sauce. Garnish with fresh parsley.
# Expert Suggestions:
01 -
- It tastes indulgent and comforting while keeping you feeling energized instead of weighed down.
- The whole thing comes together in under an hour, which means weeknight dinner actually happens without stress.
- You'll find yourself craving it without the guilt that usually follows pasta night.
02 -
- Don't overcook the zucchini noodles or they'll turn into mush—they keep cooking slightly even after you drain them.
- The sauce actually tastes better the next day after the flavors have had time to meld, so this is a great make-ahead dish.
03 -
- Finely chop your vegetables—they disappear into the sauce and release their sweetness more evenly, which is what creates that depth.
- Don't skip the balsamic vinegar; it's a small amount but it finishes the sauce with a subtle sophistication that people notice without being able to name it.