Turkey Bolognese Zucchini Pasta

Turkey Bolognese Zucchini Pasta uses spiralized zucchini noodles accompanied by a delicious gluten-free turkey bolognese sauce. It's a healthy, low-carb, and paleo meal that is very easy and quick to prepare and very satisfied.

Course Main Course

Cuisine American

Keyword dinner, gluten-free, healthy, low-carb, lunch, paleo, Special Diet

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 309kcal

Author Olivia Ribas

Ingredients

2 tbsp extra virgin olive oil
1 pound extra lean ground turkey
½ medium white onion finely chopped
1 celery stalk finely diced
Salt and ground black pepper
¼ tsp red pepper flakes
3 cloves garlic minced
28 ounce can crushed tomatoes
1 tbsp tomato paste
14.5 ounce can diced tomatoes
1 tbsp dried oregano
1 tsp brown sugar
2 tbsp chopped fresh basil
6 zucchini
2 tbsp parmesan shredded

US Customary - Metric

Instructions

In a skillet, heat olive oil over medium-high heat.
Add ground turkey, onion, and celery. Season with salt, pepper, and red pepper flakes.
Sauté the turkey mixture (breaking up the turkey into small pieces) until the turkey is cooked through or for about 10minutes.
Add garlic and sauté for 1 minute or so.
Add in the crushed tomatoes, tomato paste, diced tomatoes, oregano, and brown sugar.
Bring to a boil and then lower heat to medium-low and simmer for 20 minutes.
Add basil and stir to combine everything really well.
Meanwhile, prepare the zucchini noodles using a spiralizer or mandoline slicer.
In another skillet, heat olive oil over medium-high heat. Add the zucchini noodles and cook for about 3 minutes. If you cook them more than that, the zucchinis can be a little soggy. Don’t forget to stir occasionally.
When the zucchini noodles are ready, place them on four plates. Top with bolognese zucchini pasta.
Garnishing with parmesan.

Notes

Smaller zucchinis are preferred to super large ones as they're less watery.
There's no need to peel the zucchini before you spiralize them. Just make sure to give them a good rinse beforehand.
To save time, you can buy pre-made zucchini noodles.
To store: I don't recommend storing this recipe for too long as the zucchini can become watery. Try to eat this recipe within 2 days of making it.
To reheat: You can reheat the zucchini pasta by gently tossing it in a skillet.

Nutrition