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Zucchini Noodles with Turkey Bolognese

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A light, healthy twist on classic Italian comfort food, this recipe features spiralized zucchini noodles topped with a rich, savory turkey bolognese sauce. Quick to prepare and packed with protein and veggies, it’s perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 4 medium zucchini (about 1.5 lbs), ends trimmed
  • 1 tablespoon olive oil (for sautéing zucchini noodles)
  • Pinch of salt (for zucchini noodles)
  • 1 pound ground turkey (93% lean recommended)
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 medium carrot, grated or finely diced
  • 1 stalk celery, finely diced
  • 1 can (14.5 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon olive oil (for sautéing turkey)
  • Fresh basil leaves, torn (for garnish)
  • Freshly grated Parmesan cheese (or dairy-free alternative)
  • Cracked black pepper, to taste

Instructions

  1. Wash and trim the ends off the zucchini. Spiralize into noodles about 1/8 inch thick or use a julienne peeler. If noodles are wet, sprinkle with salt, toss, and let sit in a colander for 15 minutes. Squeeze gently to remove excess moisture.
  2. Finely chop onion, mince garlic, dice celery, and grate carrot.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey and break up with a wooden spoon. Cook for 5-6 minutes until no longer pink and starting to brown. Drain excess liquid if needed.
  4. Reduce heat to medium. Add onion, garlic, celery, and carrot to turkey. Sauté for 3-4 minutes until softened and fragrant. Stir in tomato paste and cook for 1 minute.
  5. Pour in crushed tomatoes, chicken broth, oregano, basil, salt, black pepper, and red pepper flakes (if using). Stir well. Bring to a gentle simmer, then reduce heat to low. Cover loosely and cook for 15-20 minutes, stirring occasionally, until sauce thickens.
  6. While sauce simmers, heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Add zucchini noodles and toss gently for 2-3 minutes until barely tender and bright green. Do not overcook.
  7. Add cooked zoodles to turkey bolognese or spoon sauce over zoodles in individual bowls. Toss gently to coat or let everyone plate their own.
  8. Top with torn fresh basil, Parmesan cheese (or alternative), and cracked black pepper. Serve immediately.

Notes

For best texture, salt and drain zucchini noodles before cooking. Do not overcook zoodles—they should be just tender and still bright green. Brown the turkey well for maximum flavor. The sauce can be made ahead and freezes well. For dairy-free, use nutritional yeast or omit cheese. Store sauce and zoodles separately to prevent sogginess.

Nutrition

Keywords: zucchini noodles, turkey bolognese, healthy dinner, gluten-free, low-carb, Italian, easy recipe, meal prep, comfort food

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