Zucchini Noodles with Turkey Bolognese Recipe

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.

Best of all? You don’t even need a spiralizer to make zucchini noodles! Tune in below for three (yes, three!) ways to crank out zucchini noodles without a single-use gadget in sight.

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.

Zucchini Noodles with Turkey Bolognese Recipe

Zucchini Noodles with Turkey Bolognese Recipe

Zucchini Noodles with Turkey Bolognese Recipe

Zucchini Noodles with Turkey Bolognese Recipe

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Main Course

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
Zucchini Noodles with Turkey Bolognese Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings

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, 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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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.


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Nutrition

Calories: 270kcal, Carbohydrates: 11g, Protein: 29g, Fat: 13g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 134mg, Potassium: 837mg, Fiber: 2g, Sugar: 8g, Vitamin A: 445IU, Vitamin C: 30mg, Calcium: 38mg, Iron: 2mg

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Comments

  1. I enjoy this simple sauce. I modify by omitting sugar and adding crushed red pepper for spice. I serve it over zucchini noodles, but I often serve the leftovers over Banza chickpea pasta.

  2. 5 stars
    This was delish!!! I ended up using Rao’s Marinara Sauce and added a tablespoon of cream cheese to thicken and it was amazing! Can’t wait for the leftovers for lunch tomorrow! Haha

  3. Hi Kelly, great recipe I will give this a try. I know you can do it without a spiraliser (excuse my UK spelling ;) ) but do you use one and find them quicker and easier.

    Thanks

  4. Wonderful sauce, did modify it….don’t we all do this. Added a couple chopped mushrooms and doubled the amount of onion and garlic. Instead of the salt and really didn’t think we needed the sugar, add a hefty tablespoon of Italian seasoning. My husband kept tasting the sauce and could not believe it was complete in 20 minutes and was so flavorful. Fantastico!

  5. Zoodles have been featured in my dinner a couple nights a week for a few months now! I love the addition of turkey to marinara sauce for added protein! What a perfect week night dinner!

  6. Bolognese sauce is amazing! I tried it at the Barilla Restaurant in NYC and I fell in love with it! I found the traditional recipe with tagliatelle but I’ll try also this one! Thanks for sharing :-)

  7. I did just get a new spiralizer that I want to try out for the first time on this recipe, but it is good to know I can make zucchini noodles without it! And that sauce, oh my word.

  8. So glad for Julio’s affirmation of this recipe! (Which means Craig will eat it!) It looks and sounds delish! #januarydetox #ugh

    1. YES! I think Craig would love this :) We are having the leftovers tonight again because Julio liked it so much! Can’t wait to see you guys soon! XOXO

  9. We just had this for dinner last night! I’m a bit obsessed with the spiralizer it’s so fun to use