Turkey Bolognese with Zucchini

The first time I made this turkey Bolognese, my husband actually asked if it was beef. The sauce simmers down into something so rich and hearty that nobody misses the traditional heavy meat. I love how the zucchini noodles soak up all that flavor without leaving you feeling weighed down afterward.

My sister came over for dinner last month and watched me spiralize the zucchini. She was skeptical about replacing pasta entirely, but one bite of the turkey sauce changed her mind completely. Now she texts me every week asking when Im making it again.

Ingredients

• 1 tablespoon olive oil: This creates the foundation for sautéing your vegetables and helps develop those base flavors
• 1 medium onion, finely chopped: Onion provides the essential aromatic sweetness that balances the tomatoes
• 2 garlic cloves, minced: Fresh garlic adds that unmistakable Italian depth that dried garlic can never replicate
• 1 medium carrot, diced: The natural sweetness in carrots mellows the tomatoes and adds classic soffritto flavor
• 1 celery stalk, diced: Celery brings subtle savory notes that complete the vegetable trio
• 500 g (1.1 lb) ground turkey: Turkey absorbs all the herbs and spices beautifully while keeping the sauce lighter
• 1 teaspoon dried oregano: Oregano brings that familiar Italian herb aroma we all recognize and love
• 1 teaspoon dried basil: Basil adds sweet earthiness that complements the turkey perfectly
• 1/2 teaspoon red pepper flakes (optional): Just a hint of heat wakes up all the other flavors without overwhelming
• 2 tablespoons tomato paste: This concentrates the tomato flavor and gives the sauce its rich body
• 1 can (400 g/14 oz) crushed tomatoes: The backbone of your sauce with that perfect balance of sweet and acidic
• 120 ml (1/2 cup) low-sodium chicken broth: Broth adds depth while keeping the sodium in check
• Salt and freshly ground black pepper, to taste: Essential seasonings that pull everything together
• 1 tablespoon chopped fresh parsley: Fresh parsley brings bright green notes that cut through the rich sauce
• 4 medium zucchini: These become your noodles and soak up all that incredible sauce

Instructions

Build Your Flavor Base:

Heat olive oil in a large skillet over medium heat, then add onion, garlic, carrot, and celery. Sauté for 5 minutes until the vegetables soften and your kitchen starts smelling amazing.

Brown the Turkey:

Add ground turkey to the pan, breaking it up with your wooden spoon. Cook until browned throughout and no longer pink, about 6 to 8 minutes.

Wake Up the Herbs:

Stir in oregano, basil, red pepper flakes if using, and tomato paste. Let this cook for 2 minutes so the tomato paste caramelizes slightly and the herbs become fragrant.

Create the Sauce:

Pour in crushed tomatoes and chicken broth, stirring well to combine everything. Bring the mixture to a gentle simmer.

Let It Simmer:

Reduce heat to low, partially cover the pan, and let the sauce bubble gently for 25 to 30 minutes. Stir occasionally and taste, adding salt, pepper, and parsley right at the end.

Prepare the Zucchini Noodles:

Spiralize your zucchini while the sauce simmers away. If you dont have a spiralizer, a julienne peeler works just fine.

Cook the Noodles:

Heat olive oil in a large skillet over medium-high heat. Add zucchini noodles and sauté for just 2 to 3 minutes until tender. Season with salt and pepper.

Bring It All Together:

Pile zucchini noodles into bowls and spoon that glorious turkey Bolognese over the top. Garnish with extra parsley if youre feeling fancy.

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Last weekend my neighbor smelled the sauce simmering through our open windows and actually knocked on the door to ask what I was making. We ended up eating dinner on the patio together with an extra bottle of wine.

Making It Your Own

Ive started adding a splash of red wine to the sauce sometimes, right after browning the turkey. It adds such a nice complexity that makes the whole dish feel special, even on a random Tuesday night.

Sauce Consistency Secrets

If your sauce seems too thick, add a splash more broth. Too thin? Let it simmer uncovered for a few extra minutes. The beauty of this sauce is how forgiving it is while still delivering incredible flavor.

Meal Prep Magic

This sauce actually tastes better the next day, so I often make a double batch on Sunday. It keeps beautifully in the fridge for up to four days.

• Spiralize your zucchini fresh rather than ahead of time
• The sauce freezes beautifully for up to three months
• Reheat gently with a splash of water to loosen it up

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Theres something so satisfying about a dish that feels indulgent but leaves you feeling light and energized. This recipe has become my go to for busy weeknights when I want real food without the heaviness.

Recipe FAQs

→ How do you make zucchini noodles tender without making them soggy?

Sauté zucchini noodles briefly over medium-high heat for 2–3 minutes. This softens them while maintaining a pleasant bite and prevents excess moisture buildup.

→ What herbs enhance the flavor of the turkey sauce?

Dried oregano and basil are key to adding classic Italian herbaceous notes, complemented by fresh parsley for a bright finish.

→ Can ground chicken be used instead of turkey?

Yes, ground chicken can replace turkey without altering the cooking process, offering a slightly lighter flavor.

→ What is the best way to develop depth in the sauce?

Simmering the sauce gently for 25–30 minutes allows flavors from garlic, tomato paste, and herbs to meld together for a rich taste.

→ How can this dish be adjusted for extra richness?

Adding a splash of red wine to the sauce during simmering enriches the flavor profile and adds complexity.