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Zucchini Noodles with Turkey Bolognese

This recipe for Zucchini Noodles with Turkey Bolognese is a lighter take on an Italian comfort food favorite.
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings


  • 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


  • 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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