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Zucchini noodles with turkey bolognese portioned in glass meal prep containers
Dreena Grace Burthon

Zucchini Noodle Turkey Bolognese

A simple, hearty sauce over zucchini noodles. Comfort food vibes without the heavy carbs. Works well for weeknights and leftovers.
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Prep Time 15 minutes
Cook Time 35 minutes
0 minutes
Total Time 50 minutes
Servings: 4 people
Course: dinner
Cuisine: Italian Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil extra virgin
  • 1 lb ground turkey lean, not extra lean
  • 1 onion small, finely chopped
  • 3 clove garlic minced, or more if you want
  • 2 tbsp tomato paste do not skip
  • 28 oz crushed tomatoes no added sugar
  • 4 zucchini medium size
  • 1 tsp salt start here, adjust later
  • 0.5 tsp black pepper more if you like
  • 1 tsp dried oregano or Italian seasoning
  • 0.5 tsp dried basil optional
  • 0.25 tsp red pepper flakes optional

Equipment

  • 1 Large skillet or pan For the sauce
  • 1 Medium skillet For the zucchini noodles
  • 1 Spiralizer Or store bought zoodles
  • 1 Cutting board Basic prep
  • 1 Knife Nothing special
  • 1 Wooden Spoon Or whatever you grab
  • 1 Colander Draining zucchini

Method
 

  1. Heat the olive oil in a large pan over medium heat. Add the onion. Cook until soft and slightly translucent. Do not rush this.
  2. Add the ground turkey. Break it up and let it sit for a bit before stirring. You want some browning, not gray meat.
  3. Stir in the garlic and tomato paste. Cook for a couple minutes until the paste darkens and sticks slightly to the pan.
  4. Pour in the crushed tomatoes. Add salt, pepper, and dried herbs. Lower the heat and let it simmer gently. Stir now and then.
  5. While the sauce cooks, spiralize the zucchini. Lightly salt it and set it aside to drain.
  6. After about ten minutes, gently press the zucchini with a towel to remove excess water.
  7. Heat a separate pan over high heat. Add the zucchini noodles and cook quickly, about one to two minutes. Stop before they soften too much.
  8. Spoon the sauce over the zucchini or toss them together right before serving. Eat while it is hot.

Notes

If the sauce tastes thin, let it cook longer. That usually fixes it.
Do not cook the zucchini early. It never works out.
Lean turkey is fine, just not the driest one you can find.
Leftovers are better if you keep sauce and zoodles separate.