Turkey Bolognese Zucchini Noodles (Printable)

Lean ground turkey simmers in a rich sauce served over fresh 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
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 the onion, carrots, and celery. Sauté for 5-6 minutes, until softened.
02 - Add the garlic and cook for 1 minute, until fragrant.
03 - Add the ground turkey, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes.
04 - Stir in tomato paste, cooking for 1 minute. Add crushed tomatoes, chicken broth, oregano, basil, thyme, and red pepper flakes. Season with salt and pepper.
05 - Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the sauce thickens.
06 - While the sauce simmers, heat a large nonstick skillet over medium-high heat. Add spiralized zucchini and cook for 2-3 minutes, tossing gently, until just tender but not soggy.
07 - To serve, divide zucchini noodles among plates. Spoon turkey Bolognese sauce over the noodles and garnish with chopped parsley.

# Expert Tips:

01 -
  • It tastes decadently rich and comforting while being genuinely lighter than the traditional version.
  • The whole meal comes together in about an hour, and most of that is just the sauce doing its thing while you relax.
  • Ground turkey keeps the cost reasonable without sacrificing that savory, satisfying depth you crave.
  • Spiralized zucchini absorbs the sauce beautifully, making you forget you're eating vegetables.
02 -
  • Don't skip browning the turkey; if you cook it too gently or don't break it up well, it stays pale and grainy instead of caramelizing into rich, flavorful pieces.
  • Spiralize your zucchini just before cooking—if it sits too long, it weeps liquid and turns watery when it hits the heat.
  • The sauce needs those 25 to 30 minutes of simmering to develop its full flavor and thicken properly; rushing it leaves it thin and one-note.
03 -
  • Make a double batch and freeze half the sauce—it reheats beautifully and makes a weeknight dinner almost instant.
  • Mince your aromatics uniformly so they soften at the same rate and create a cohesive flavor base instead of uneven bits of onion and carrot.

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