Lunch: Zucchini Noodles with Turkey Bolognese

Recipe by Kelly Senyei Whip up a lighter take on Italian comfort food with a quick and healthy recipe for zucchini noodles with turkey Bolognese. 

Ingredients

3 Tablespoons olive oil, divided
1 Tablespoon minced garlic
1/2 cup small diced onions
1 pound ground turkey
1 (28-oz.) can crushed tomatoes
2 Tablespoons tomato paste
2 teaspoons sugar
3 medium zucchini
Parmesan cheese, for serving

Instructions

Add 2 tablespoons olive oil to a large sauté pan set over medium-low heat. Once the oil is warm, add the garlic and onions and cook, stirring constantly, until the garlic is golden and the onions are translucent, about 3 minutes.
Add the ground turkey to the pan, increase the heat to medium, and using a spatula, break the ground turkey apart into small pieces while it cooks. Once the turkey is fully cooked, add the crushed tomatoes, tomato paste, 1 teaspoon salt, 1/2 teaspoon pepper and 2 teaspoons sugar. Reduce the heat to low and cook the sauce, stirring occasionally, for 10 minutes. While the sauce cooks, make the zucchini noodles.
Using a spiralizer, mandolin or vegetable peeler, cut the zucchini into noodles. Add the remaining 1 tablespoon olive oil to a large sauté pan set over medium-low heat. Add the zucchini noodles and cook them, tossing them constantly, for 2 minutes just until they’re wilted slightly. (Do not overcook the noodles or they will be soggy.)
When ready to serve, plate the zucchini noodles, top them with the turkey bolognese and garnish with Parmesan cheese. Serve immediately.

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