Turkey Bolognese with Zucchini

The first time I made turkey Bolognese, I was honestly skeptical that white meat could deliver that rich, slow-cooked satisfaction I associate with Sunday sauce. But watching the ground turkey brown alongside those classic soffritto vegetables, something magical happened in the kitchen. The aroma filling my apartment convinced me this might actually work, and when that first spoonful hit my taste buds, all my doubts vanished completely.

Last winter, when everyone seemed to be doing whole30 or cutting back on carbs, I served this at a dinner party expecting polite nods from my Italian-food-purist friends. Instead, they were genuinely shocked at how satisfying it felt, and someone literally asked if there was secretly pasta in the bowl. Watching people scrape their plates clean while talking about how they could eat this every week was pretty much the best compliment.

Ingredients

• 1 tablespoon olive oil: This creates the foundation for sauteing the vegetables and browning the turkey, and I have learned that starting with good oil makes a noticeable difference in the final flavor depth
• 1 medium onion, finely chopped: The onion provides that essential aromatic sweetness that balances the tomatoes and becomes the backbone of the sauce
• 2 garlic cloves, minced: Fresh garlic adds that punch of aromatic flavor that you simply cannot replicate with garlic powder or pre-minced versions
• 1 medium carrot, diced: This adds natural sweetness and helps create that authentic Bolognese flavor profile that balances the acidity of the tomatoes
• 1 celery stalk, diced: Part of the classic Italian soffritto trio, this contributes subtle earthiness and depth that rounds out the sauce
• 500 g (1.1 lb) ground turkey: Lean but still flavorful, this creates a lighter version of traditional Bolognese without sacrificing the hearty texture
• 1 teaspoon dried oregano: Dried oregano works beautifully here because it releases its oils slowly during the long simmer
• 1 teaspoon dried basil: This herb complements the oregano and brings that familiar Italian flavor profile
• 1/2 teaspoon red pepper flakes (optional): Just a whisper of heat that makes all the other flavors pop without overwhelming the dish
• 2 tablespoons tomato paste: This concentrates the tomato flavor and adds richness that fresh tomatoes alone cannot provide
• 1 can (400 g/14 oz) crushed tomatoes: The base of the sauce, and using good quality tomatoes here makes a huge difference
• 120 ml (1/2 cup) low-sodium chicken broth: This adds depth and helps create the perfect consistency while keeping sodium in check
• Salt and freshly ground black pepper, to taste: Essential seasoning that brings all the flavors together and should be adjusted at the end
• 1 tablespoon chopped fresh parsley (plus extra for garnish): Fresh parsley adds brightness and a pop of color that makes everything taste fresher
• 4 medium zucchini: These become your noodles, and medium zucchini work best because they are not too watery or too seedy
• 1 tablespoon olive oil: Used for sauteing the zucchini noodles, this helps prevent them from becoming soggy
• Salt and pepper, to taste: Simple seasoning that transforms plain zucchini into something craveable

Instructions

Build your flavor foundation:

Heat 1 tablespoon olive oil in a large skillet or saucepan over medium heat, then add onion, garlic, carrot, and celery, sauteing for 5 minutes until vegetables are softened and fragrant

Brown the turkey:

Add ground turkey, breaking it up with a spoon, and cook until browned and no longer pink, about 6 to 8 minutes, letting it develop some nice color for better flavor

Awaken the aromatics:

Stir in oregano, basil, red pepper flakes if using, and tomato paste, cooking for 2 minutes to bloom the spices and develop deep flavor

Create the sauce:

Add crushed tomatoes and chicken broth, stir well, and bring to a simmer, watching as everything transforms into a rich, cohesive sauce

Let it deepen:

Reduce heat to low, cover partially, and let sauce simmer gently for 25 to 30 minutes, stirring occasionally, while the kitchen fills with incredible aromas

Season and finish:

Taste and season with salt, pepper, and fresh parsley, adjusting until the sauce tastes perfectly balanced and rich

Prepare the zucchini noodles:

Spiralize zucchini to create noodles, working quickly so they do not sit too long and release water

Quickly cook the noodles:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add zucchini noodles, and saute for 2 to 3 minutes until just tender but still with some bite

Season the noodles:

Sprinkle with salt and pepper, tossing gently to coat evenly

Bring it together:

Serve zucchini noodles topped with turkey Bolognese sauce, garnishing with extra parsley if desired, and enjoy immediately while everything is hot

Save

This recipe has become my go-to when friends say they are trying to eat lighter but still want something that feels like comfort food. There is something deeply satisfying about watching people enjoy a meal that is both nourishing and incredibly delicious.

Making It Your Own

I have played around with ground chicken when turkey was not available, and honestly, the result is just as delicious. Sometimes I add a splash of red wine to the sauce during the simmering phase, and that little bit of acidity and depth takes everything to another level completely.

Perfecting The Zucchini Noodles

The spiralizer was intimidating at first, but after one awkward attempt, I got the hang of it quickly. I have learned that salting the zucchini noodles and letting them sit for a few minutes before cooking helps draw out excess water so they do not make the sauce watery.

Serving Suggestions

A light Italian red wine like Chianti pairs beautifully and makes the whole meal feel more special. Sometimes I serve it with a simple green salad dressed with lemon and olive oil to add something fresh and crisp to the plate.

• Freshly grated Parmesan makes everything better if you eat dairy
• Crusty gluten-free bread on the side never hurts for soaking up extra sauce
• A sprinkle of extra fresh basil right before serving adds lovely aroma

Save

There is something so rewarding about creating a dish that feels indulgent while still being good for you. I hope this becomes a staple in your kitchen like it has in mine.

Recipe Q&A

→ Can I substitute ground chicken for turkey?

Yes, ground chicken works well as a lighter alternative and blends nicely with the tomato sauce and herbs.

→ How do I make zucchini noodles at home?

Use a spiralizer or a julienne peeler to create thin, noodle-like strands from fresh zucchini.

→ What herbs enhance the sauce’s flavor?

Dried oregano and basil add traditional Italian aromas, while fresh parsley brightens the sauce just before serving.

→ Is this dish suitable for gluten-free diets?

Yes, by using zucchini instead of pasta, the meal remains gluten-free and low in carbs.

→ Can the sauce be made ahead of time?

Indeed, simmering the sauce earlier allows flavors to develop fully, making it perfect for meal prep.