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Zucchini Noodles with Turkey Bolognese

Zucchini Noodles with Turkey Bolognese - featured image
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A healthy, comforting twist on classic Italian Bolognese, featuring lean turkey and fresh zucchini noodles for a light, protein-packed dinner. Perfect for busy weeknights, meal prep, or guilt-free comfort food cravings.

Ingredients

Scale
  • 4 medium zucchinis (about 1.5 lb), washed and ends trimmed
  • 1 tablespoon olive oil (for sautéing zoodles)
  • Pinch of salt and pepper
  • 1 tablespoon olive oil (for sauce)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium carrot, peeled and finely diced
  • 1 celery stalk, finely diced
  • 1 pound ground turkey (93% lean recommended)
  • 1 (28 oz) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar (optional, recommended)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup chopped fresh parsley (for garnish, optional)
  • Grated Parmesan cheese (for serving, optional)

Instructions

  1. Wash zucchinis and trim ends. Spiralize or peel into noodles. Place noodles in a colander, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry with a kitchen towel.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, carrot, and celery. Sauté for 5-7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  3. Push veggies to the side and add ground turkey. Increase heat to medium-high. Break up meat and cook until no longer pink, about 5-6 minutes. Drain excess liquid if needed.
  4. Stir in tomato paste, crushed tomatoes, oregano, basil, thyme, red pepper flakes (if using), salt, black pepper, and sugar. Mix well and bring to a gentle simmer.
  5. Reduce heat to low, cover partially, and simmer sauce for 15-20 minutes (up to 30 for deeper flavor), stirring occasionally. Stir in balsamic vinegar just before serving. Adjust seasoning as needed.
  6. In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Add zucchini noodles and cook, tossing gently, for 2-3 minutes until just tender but still crisp. Season with salt and pepper.
  7. Divide zucchini noodles among 4 plates. Top with turkey Bolognese sauce. Garnish with parsley and Parmesan cheese if desired.

Notes

Salt the zucchini noodles before cooking to prevent watery results. Simmer the sauce longer for deeper flavor. For dairy-free, skip Parmesan or use a vegan alternative. Store sauce and noodles separately for best leftovers. You can substitute ground chicken or beef for turkey.

Nutrition

Keywords: zucchini noodles, turkey bolognese, healthy dinner, low carb, gluten free, easy recipe, Italian, meal prep, comfort food

Find it online: https://avabake.com/zucchini-noodles-with-turkey-bolognese-easy-healthy-dinner-recipe/