Zucchini and Turkey Bolognese - Slender Kitchen

Zucchini and Turkey Bolognese

Weight Watchers® SmartPoints™
(9 PointsPlus®)

Recipes Content


Bolognese is one of those recipes that you may expect is hard to make healthier, but with a few simple changes you can make a surprisingly healthy and veggie packed dish that everyone will love. To lighten things up and add some extra vitamins and nutrients, I like to add lots of veggies, like this simple spiralized zucchini. Not only does this make the recipe healthier, it also means you get to eat twice as much since the zucchini noodles add lots of volume.  That's always a plus for me, especially on nights I am starving and want to eat everything in site.  You could use any variety of veggies  - zucchini, summer squash, spaghetti squash, or eggplant are all great options. 

Looking for a lower carb version?  Consider this Low Carb Zucchini Bolognese with Ricotta.

Prep Time

Zucchini and Turkey Bolognese

Prep Time: 
Cook Time: 
Total Time: 


  • 1 tbsp olive oil
  • 1/2 cup celery, minced
  • 1/2 cup carrots, minced
  • 1/2 cup onion, diced
  • 2 U cloves garlic, minced
  • 1 lb 99% lean ground turkey
  • 1 tsp oregano
  • 2 cups canned crushed tomatoes
  • 3 tbsp basil, chopped
  • 8 oz high fiber pasta
  • 2 U zucchini

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 408
Calories from Fat 110
% Daily Value *
Total Fat 12g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 62mg
Sodium 242mg
Total Carbohydrate 58g
Dietary Fiber 11g
Sugars 12g
Protein 37g


  1. Add the olive to a large pan over medium heat. Add the celery, carrots, and onion. Cook for 4-5 minutes. Add the garlic and turkey. Continue to cook, breaking up the turkey, until it is no longer pink, Season with salt, pepper, and oregano. 2. 3. 4. 5. 6. Serve with fresh basil.
  2. Add the crushed tomatoes and bring to a simmer. Cover and let simmer.
  3. Bring a large pot of salted water to a boil. Meanwhile using a spiralizer, mandolin, sharp knife, or peeler, cut your zucchini into noodles or ribbons.
  4. Add the pasta to the water and cook for about until al dente. In the last minute of cooking, add the zucchini.
  5. Drain and toss with the sauce.
  6. Drain and toss with the sauce.
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Zucchini and Turkey Bolognese
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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