Zucchini noodles? Check. Hearty turkey Bolognese? Check. Comfort food flavor sans the comfort food caloric guilt? Major check. This recipe right here just gave Skinny Shrimp Scampi with Zucchini Noodles some serious competition for my all-time favorite lighter take on a carbo-packed classic.
Skip the spaghetti in favor of zucchini noodles and ditch the beef for lean ground turkey and you are about to fake out your taste buds with the heartiest, healthiest and tastiest forkful-o-veggies to ever cross your lips. Whether you resolved to eat healthier in the new year, or just want to lighten the carbo load, this recipe is for you.
This recipe even managed to garner acclaim from my pasta-loving husband who joined the Clean Plate Club while declaring this dish the “best deceptively healthy recipe since Secret Ingredient Smoothies.” Big win!
Find more inspiration for top-rated veggie noodle meals with recipes for Zucchini Noodles with Sun-Dried Tomato Pesto, Sweet and Sour Cucumber Noodles, Asian Zucchini Noodle Stir-Fry with Shrimp and more healthy favorites.
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- 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, ½ 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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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.