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Turkey Bolognese with Zucchini Noodles

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 1 tablespoon extra virgin olive oil
  • 2 carrots peeled, diced
  • 1 small red onion peeled, diced
  • 2 celery ribs diced
  • 2 garlic cloves minced
  • 1 pound ground turkey lean
  • 2.5 teaspoons oregano flakes
  • 1/4 teaspoon red pepper flakes or more
  • salt and pepper
  • 1 24 oz jar tomato basil sauce I like Victoria Fine Foods or Rao’s
  • 4 large zucchinis or about 6 medium zucchinis
  • grated parmesan cheese to garnish (optional)


  • Heat the oil a large skillet over medium-high heat. Once oil is shimmering, add in the carrots, onion, and celery. Cook until the vegetables soften and then add in the red pepper flakes, half of the garlic and let cook for 30 seconds or until fragrant.
  • Push the veggies to one side of the skillet and then add in the 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 veggie 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 the 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 the turkey meat sauce and garnish with parmesan cheese, if using.

Recipe Notes

Per serving (1 out of 4) - Calories: 369, Fat: 14g, Saturated Fat: 3g, Carbs: 22g, Fiber: 6g, Sugars: 13g, Protein: 40g, Sodium: 608mg