Turkey Bolognese with Zucchini (Printable)
Lean turkey simmers in herbs served atop fresh zucchini noodles for a wholesome, Italian-inspired meal.
# What You'll Need:
→ Bolognese Sauce
01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, finely diced
05 - 1 celery stalk, finely diced
06 - 1 pound ground turkey
07 - 1 can (14 oz) crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
14 - 1/2 cup low-sodium chicken broth
15 - 1 tablespoon balsamic vinegar
16 - 2 tablespoons fresh parsley, chopped
→ Zucchini Noodles
17 - 4 medium zucchini
18 - 1 tablespoon olive oil
19 - Salt and pepper, to taste
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5 to 6 minutes until softened.
02 - Add ground turkey to the skillet. Break up with a spoon and cook until browned and fully cooked, about 5 to 7 minutes.
03 - Stir in tomato paste, oregano, basil, thyme, and chili flakes if using. Cook for 1 minute to release the aromas.
04 - Add crushed tomatoes, chicken broth, balsamic vinegar, salt, and pepper. Stir to combine, then reduce heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally until thickened.
05 - While sauce simmers, spiralize zucchini to create noodles.
06 - Heat olive oil in a nonstick pan over medium-high heat. Add zucchini noodles and sauté for 2 to 3 minutes until tender but still crisp. Season with salt and pepper and drain excess liquid.
07 - Plate zucchini noodles and top with turkey Bolognese sauce. Garnish with fresh parsley.
# Expert Advice:
01 -
- It tastes like real comfort food while actually making you feel energized, not sluggish.
- The whole thing comes together faster than you'd expect for something this flavorful and restaurant-worthy.
- Ground turkey is cheaper than beef but creates that same rich, meaty depth when you don't skip the aromatics.
02 -
- Zucchini releases water as it cooks, so don't crowd the pan or cover it—give it space and let any moisture evaporate so the noodles stay from becoming soggy.
- If your sauce tastes acidic or thin after simmering, don't panic; a tiny splash of cream stirred in at the end rounds everything out and makes it silky, plus a splash of balsamic vinegar adds depth if you need it.
- Turkey can taste lean and a little bland on its own, but when you properly brown it and let it simmer in all those aromatics and tomato, it becomes deeply savory and rich.
03 -
- If you have access to fresh basil and oregano, use them instead of dried at the end—they'll make this taste like summer even in the middle of winter.
- Ground turkey can vary wildly in flavor between brands, so taste as you cook and don't be afraid to add an extra pinch of salt or a touch more balsamic if something feels flat.