Turkey Bolognese with Zucchini (Printable Version)
Wholesome ground turkey and fresh zucchini blend for a flavorful, light Italian-inspired dish.
# 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 crushed tomatoes, 14 oz
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
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, diced carrot, and diced celery. Cook for 5 to 6 minutes until the vegetables are softened.
02 - Add ground turkey to the skillet. Break it up with a spoon and cook until browned and fully cooked, about 5 to 7 minutes.
03 - Stir in tomato paste, dried oregano, dried basil, dried thyme, and optional chili flakes. Cook for 1 minute to release the herbs’ aroma.
04 - Add crushed tomatoes, low-sodium chicken broth, balsamic vinegar, salt, and black pepper. Stir well, reduce heat to low, and simmer uncovered for 20 to 25 minutes, stirring occasionally until the sauce thickens.
05 - Spiralize the zucchini to create noodles.
06 - Heat olive oil in a large nonstick pan over medium-high heat. Sauté zucchini noodles for 2 to 3 minutes until tender but still slightly crisp. Season with salt and pepper and drain any excess liquid.
07 - Plate the turkey Bolognese sauce over the zucchini noodles and garnish with fresh parsley.
# Expert Tips:
01 -
- It tastes indulgent and deeply satisfying without weighing you down afterward.
- The whole thing comes together in under an hour, making weeknight dinners feel effortless.
- You get that restaurant-quality depth of flavor from the aromatics and slow simmer without any complicated techniques.
02 -
- Don't cook your zucchini noodles too far ahead or they'll weep water and turn mushy—the timing matters here, so do them while the sauce is finishing up.
- The sauce should taste rich and slightly tangy from the balsamic; if it tastes thin or one-dimensional, let it simmer a few more minutes to concentrate the flavors.
03 -
- Taste the sauce before serving—it's the difference between good and something you'll crave again.
- Don't skip the soffritto step; those soft vegetables are what make the whole sauce taste like someone who knows what they're doing made it.