Turkey Bolognese with Zucchini (Printable)

Lean turkey and vibrant zucchini combine for a healthy, flavorful low-carb Italian-inspired dish.

# What You 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 pepper, to taste

→ For Serving (Optional)

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

# Steps:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion, carrot, and celery; cook for 5 to 7 minutes until softened.
02 - Incorporate the 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 browned and fully cooked.
04 - Pour in dry white wine if using; simmer for 2 minutes until mostly evaporated.
05 - Stir in crushed tomatoes, tomato paste, oregano, basil, thyme, crushed red pepper flakes, salt, pepper, and add the 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. Sauté zucchini noodles for 2 to 3 minutes until tender; season with salt and pepper.
08 - Divide zucchini noodles among plates, spoon the turkey Bolognese atop, and garnish with fresh herbs and Parmesan cheese if desired.

# Expert Hints:

01 -
  • The turkey stays tender and soaks up every herb without feeling heavy afterward.
  • Zucchini noodles cook in under three minutes, so theres no waiting around for water to boil.
  • Leftovers taste even richer the next day when the sauce has had time to settle.
02 -
  • Do not overcook the zucchini noodles or they will release too much water and turn mushy.
  • Let the sauce simmer uncovered for the last five minutes if it looks too thin.
  • Taste the sauce before serving and adjust the salt, it makes all the difference.
03 -
  • Brown the turkey in batches if your pan is crowded, it prevents steaming and gives you better color.
  • Keep a small dish of salt nearby and season in layers as you build the sauce, not all at once at the end.
  • If the sauce tastes too acidic, a tiny pinch of sugar will balance it without making it sweet.

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