Turkey Bolognese with Zucchini

The first time I made this lighter version of Bolognese, my Italian neighbor actually asked for seconds. There is something about the way turkey soaks up all those aromatic vegetables and tomatoes that feels both comforting and surprisingly fresh. Now it has become our go-to Tuesday dinner when we want something satisfying without the heavy post-pasta slump.

Last summer we had friends over for dinner and I decided to experiment with spiralizing some garden zucchini instead of making pasta. The skepticism was real until that first bite, followed immediately by requests for the recipe. Now our summer potluck crowd literally asks if the zucchini Bolognese is on the menu before they even RSVP.

Ingredients

• 1 lb lean ground turkey: Ground turkey works beautifully here because it absorbs all the Italian herbs and vegetables while keeping the sauce lighter than traditional beef
• 1 medium yellow onion, finely chopped: The onion provides the aromatic foundation that deepens as it cooks down with the other vegetables
• 2 medium carrots, finely diced: Carrots add a natural sweetness that balances the acidity of the tomatoes and makes the sauce taste like it has been simmering for hours
• 2 celery stalks, finely diced: Celery brings that classic soffritto flavor that makes the sauce taste authentic and well developed
• 3 cloves garlic, minced: Fresh garlic is nonnegotiable here it blooms quickly in the hot pan and infuses the entire sauce
• 1 red bell pepper, diced: This addition might seem unusual but it adds a subtle sweetness and extra body to the sauce
• 1 (28 oz) can crushed tomatoes: San Marzano tomatoes make a difference here their naturally sweet flavor profile needs less seasoning
• 4 large zucchini, spiralized into noodles: Choose firm zucchini without soft spots and spiralize just before cooking to prevent them from becoming watery
• 2 tbsp olive oil: A good extra virgin olive oil helps build the flavor base from the very first step
• 1/2 cup low-sodium chicken broth: The broth adds depth and helps create that silky consistency while keeping the sodium in check
• 1 tsp dried oregano: Dried oregano holds up better than fresh in long simmered sauces and provides that classic Italian flavor
• 1 tsp dried basil: Basil brings that familiar aromatic note that immediately says Italian comfort food
• 1/2 tsp dried thyme: Thyme adds an earthy undertone that keeps the sauce from tasting one dimensional
• 1/4 tsp crushed red pepper flakes: Even a tiny amount creates a gentle warmth that makes all the flavors pop without making it spicy
• Salt and freshly ground black pepper: Taste and adjust as you go, remembering that the turkey needs more seasoning than beef
• 1/4 cup freshly chopped parsley: Fresh parsley sprinkled over the top adds a bright finish that cuts through the rich sauce
• Grated Parmesan cheese: The umami from good Parmesan brings everything together, though it is completely optional

Instructions

Build your aromatic base:

Heat the olive oil in your largest skillet or Dutch oven over medium heat, then add the onion, carrots, celery, and red bell pepper. Let them cook gently for 5 to 6 minutes until they soften and start to become fragrant.

Add the garlic:

Stir in the minced garlic and cook for just 1 minute, watching carefully so it does not brown or bitter.

Brown the turkey:

Add the ground turkey to the pan, breaking it up with a wooden spoon as it cooks. Let it brown completely and cook through for 6 to 8 minutes so it develops good flavor and texture.

Create the sauce:

Pour in the crushed tomatoes and chicken broth, then add the oregano, basil, thyme, and red pepper flakes if you are using them. Season with salt and pepper, then bring everything to a gentle bubble.

Let it simmer:

Reduce the heat to low, cover the pan, and let the sauce simmer for 20 to 25 minutes. Stir occasionally and watch as it thickens and all the flavors meld together into something rich and comforting.

Cook the zucchini noodles:

While the sauce simmers, heat a large nonstick skillet over medium high heat. Add the zucchini noodles and sauté for just 2 to 3 minutes until they are tender but still have a nice crunch.

Bring it all together:

Serve the turkey Bolognese over the zucchini noodles while both are still hot. Sprinkle with fresh parsley and Parmesan cheese if you like, then bring everything to the table.

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This recipe earned its permanent spot in our rotation during a particularly hectic month when we were trying to eat lighter but still wanted dinners that felt like a real meal. Now whenever we have friends over who are watching their carbs, this is the first request.

Make It Your Own

Ground chicken works perfectly if turkey is not available or not to your taste. The cooking time remains the same, though chicken might need slightly less salt. Some nights I add a tablespoon of tomato paste during step 4 when I want an even deeper tomato flavor.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness of the sauce beautifully. I love serving this with a glass of Chianti or another medium bodied red wine. If you are not strictly avoiding carbs, crusty bread for soaking up the extra sauce is never a bad idea.

Storage and Reheating

The sauce keeps beautifully in the refrigerator for up to four days and actually tastes better the next day as the flavors continue to develop. Store the sauce and zucchini noodles separately to prevent the noodles from becoming soggy. Reheat the sauce gently over low heat, adding a splash of water or broth if it has thickened too much, and give the zucchini a quick toss in a hot pan just until warmed through. You can also freeze the sauce for up to three months, making it perfect for those busy weeknight emergencies.

• Spiralize extra zucchini when you have time and store it in paper towels in the refrigerator for quick meals throughout the week
• Double the sauce recipe and freeze half for an almost instant dinner on busy nights
• Keep a few disposable containers of frozen sauce on hand for last minute dinner invitations or meal prep

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There is something deeply satisfying about a lighter comfort food that does not compromise on flavor. This turkey Bolognese has become the kind of recipe we turn to again and again, proving that simple, wholesome food can still be absolutely delicious.

Recipe FAQs

→ What makes zucchini noodles suitable for this dish?

Zucchini noodles provide a fresh, low-carb alternative to traditional pasta, adding a tender yet crisp texture that complements the rich turkey sauce well.

→ Can I substitute ground turkey with other proteins?

Yes, ground chicken can be used as a substitute to maintain a similar lean profile and texture in the sauce.

→ How do I avoid watery zucchini noodles?

Sauté the zucchini noodles briefly just until tender to reduce excess moisture without losing their bite, ensuring the sauce remains thick and flavorful.

→ What herbs enhance the flavor of the sauce?

Oregano, basil, and thyme are used to deepen the flavor profile, offering familiar Italian herbaceous notes that complement the turkey and vegetables.

→ Is this dish suitable for gluten- and dairy-free diets?

Yes, the main components are naturally gluten- and dairy-free, but be cautious with optional Parmesan cheese for dairy-sensitive individuals.