Zucchini and Turkey Bolognese
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.
Zucchini and Turkey Bolognese
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Ingredients
Ingredients
- 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
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Instructions
(Hide Photos)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.
Add the crushed tomatoes and bring to a simmer. Cover and let simmer.
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.
Add the pasta to the water and cook for about until al dente. In the last minute of cooking, add the zucchini.
Drain and toss with the sauce.
Drain and toss with the sauce.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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