Turkey Bolognese with Zucchini (Print View)

Lean ground turkey simmered with fresh herbs and tomatoes, served over tender spiralized zucchini noodles.

# What You Need:

→ Meat & Protein

01 - 1 lb lean ground turkey

→ Vegetables

02 - 4 medium zucchini, spiralized
03 - 1 medium yellow onion, finely chopped
04 - 2 medium carrots, peeled and finely diced
05 - 2 celery stalks, finely diced
06 - 3 cloves garlic, minced
07 - 1 (28 oz) can crushed tomatoes
08 - 2 tbsp tomato paste

→ Liquids

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

→ Herbs & Seasonings

11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1/2 tsp dried thyme
14 - 1/4 tsp crushed red pepper flakes (optional)
15 - Salt and freshly ground black pepper, to taste
16 - 2 tbsp chopped fresh parsley, for garnish

# How to Make It:

01 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 to 6 minutes.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add ground turkey, breaking it apart with a spoon. Cook until browned and fully cooked, approximately 6 to 8 minutes.
04 - Stir in tomato paste and cook 1 minute. Add crushed tomatoes, chicken broth, oregano, basil, thyme, and red pepper flakes. Season with salt and pepper to taste.
05 - Reduce heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until sauce thickens.
06 - While sauce simmers, heat a large nonstick skillet over medium-high heat. Add spiralized zucchini noodles and cook 2 to 3 minutes, tossing gently until tender but not soggy.
07 - Divide zucchini noodles onto plates. Spoon turkey sauce over noodles and garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • Turkey keeps it lean without sacrificing that deep, meaty richness you crave in Bolognese.
  • The whole thing comes together in an hour, making it genuinely weeknight-friendly without feeling rushed.
  • Zucchini noodles soak up all that garlicky tomato goodness and actually taste better than the standard pasta version.
02 -
  • Don't skip cooking the tomato paste alone in the oil—it transforms from sharp and tinny-tasting into deep and almost sweet, which changes how the whole sauce tastes.
  • The zucchini noodles have to be cooked separately and just before serving, or they'll weep liquid into your sauce and make it watery no matter how thick you've cooked the turkey down.
  • This sauce freezes beautifully for up to three months if you want to make a double batch; just leave the zucchini for fresh cooking.
03 -
  • Mince your onion, carrots, and celery fine so they disappear into the sauce and become part of the flavor rather than chunks you notice.
  • Don't cook the zucchini noodles ahead of time; cook them moments before serving or they'll turn into wet sadness on the plate.

Go Back