Turkey Bolognese with Zucchini Noodles
The best and easiest Turkey Bolognese with Zucchini Noodles you’ll ever make—and eat!
- 1 tablespoon extra-virgin olive oil
- 2 carrots, peeled and diced
- 1 small red onion, peeled and diced
- 2 celery ribs, diced
- 2 garlic cloves, minced
- 1 pound lean, ground turkey
- 2½ teaspoons oregano flakes
- ¼ teaspoon red pepper flakes or more
- salt and pepper
- 1 24 oz. jar tomato basil sauce
- 4 large zucchini or 6 medium zucchini, spiralized
- grated Parmesan cheese, to garnish
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in carrots, onions and celery. Cook until the vegetables soften and add red peppers flakes, half of the garlic and let cook for 30 seconds or until fragrant.
- Push the veggies to one side of the skillet and add in ground turkey, crumbling with a wooden spoon. Season the meat with oregano, salt, pepper and the rest of the garlic. Cook the meat until browned and then combine the veggies with the meat.
- Pour the sauce over the meat and vegetable mixture and stir until combined. Season again with salt and pepper. Let cook for 5-7 minutes to let veggies and meat soak up the sauce and the flavors to develop. Reduce heat to low, cover and keep hot while you continue with the recipe.
- Once you add the sauce to the pan, heat a large non-stick skillet over medium-high heat. Once pan heats, add zucchini noodles and cook for 5 minutes or until cooked to your preference (3-5 minutes for al dente, 5-7 minutes for a softer noodle.) When done, drain into a colander and pat dry. You may need to do this in batches, if you don’t have a large enough wok/skillet.
- Divide the noodles onto plates, top with turkey meat sauce and garish with Parmesan cheese if using.