Zucchini Noodles & Turkey Bolognese

Ingredients

For turkey bolognese:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 large carrot, peeled and chopped
• 1 celery stalk, chopped
• 3 cloves garlic, minced
• 1 pound lean ground turkey
• ½ teaspoon kosher salt
• Freshly ground black pepper to taste
• 1 28 oz can crushed tomatoes
• 1 8 oz can tomato sauce
• ¼ cup freshly chopped parsley, plus more for garnish
• 2 teaspoons dried oregano
• ½ cup grated parmesan cheese (optional)

For zucchini noodles:

• 3 medium zucchinis
• 1 tablespoon olive oil

Directions

1. First, prepare the bolognese. Heat a large skillet over medium heat. Once hot, add oil. Once oil is shimmering, add onion, carrot, celery, and garlic. Cook until tender, about 5 to 7 minutes. Add ground turkey and cook until no longer pink, about 5 minutes more. Season with salt and pepper.
2. Add crushed tomatoes, tomato sauce, parsley, and dried oregano. Let simmer until thickened, 10 to 15 minutes.
3. Next, make zucchini noodles. Clamp the spiralizer to your countertop. Wash and dry zucchini. Trim off the tip of the zucchini and secure it between the blade and the teeth of the spiralizer. Turn the handle to make the noodles.
4. Heat a large sauté pan over low-medium heat. Once hot, add oil. When oil is warmed, add the zucchini noodles and cook, tossing constantly, for 2 minutes.
5. Plate the zucchini noodles and top them with the turkey bolognese. Garnish with additional parsley and parmesan cheese if desired.

Variations & Tips

• You could use whole wheat pasta or spaghetti squash in place of zucchini noodles. If you do not have a spiralizer, you can use a peeler to create zucchini noodles. See the video below for a demonstration for how to use a peeler.
• Freeze any leftover sauce.
• Depending on the size of the zucchini, two zucchinis may make enough zucchini noodles for this recipe.
• Be sure not to overcook the zucchini noodles or they will become soggy. If you prefer crunchier zucchini noodles, you don’t have to cook them.
• Use basil or oregano as an optional garnish.

Nutrition Facts

YIELD: 6 servings

Calories: 224 per serving, Carbohydrates: 17.4g, Fiber: 4.8g, Sugar: 9.6g (0g added sugar), Protein: 22.7g, Fat: 6.6g, Saturated fat: 1.3g, Cholesterol: 40mg, Sodium: 460mg

SOURCE: adapted from Delish.com and Justataste.com

Watch the cooking demo video below for extra tips and guidance!