A lighter version of the Italian classic, this turkey bolognese zucchini pasta has all of the rich, meaty flavors you crave served over a bed of guilt-free noodles. A family friendly recipe, this high protein dinner is naturally gluten free.
I’m always getting inspired by my fellow food bloggers. Most recently, I took inspiration from the amazingly talented Ali from Inspiralized, who does a lot with spiralized fruits and veggies. If you have no idea what I’m talking about, don’t feel bad. This handy kitchen tool literally turns anything from zucchini to sweet potatoes into the most glorious noodles, minus the carbs and gluten. I use it to make my Zucchini Zoodles with Sausage and Kale, Sweet Potato Noodles with Alfredo Sauce and Cold Sesame Peanut Zoodles. Today I’m sharing my Turkey Bolognese Zucchini Pasta, a gluten-free, lighter version of the Italian classic.
Why You’ll Love This Zucchini Pasta
- It’s naturally gluten-free with the zucchini noodles instead of traditional pasta.
- Rich and flavorful, but made in less than an hour!
- A great way to get kids to eat more vegetables!
Ingredients
- Zucchini: Used to make gluten-free, low-carb noodles or “zoodles”.
- Ground turkey: An excellent lean source of protein.
- Veggies: Celery, carrots, and onion create a mirepoix to start the base of the sauce.
- Spices: Oregano, garlic, red pepper flakes, salt, and pepper bring the Italian flavor and a bit of heat to the tomato sauce.
- Tomatoes: I use a can crushed tomatoes and tomato paste for the tomato sauce.
- Chicken broth: Adds a bit of flavor to the sauce, especially with the ground turkey being so lean.
How to Make Turkey Bolognese Zucchini Pasta
Step 1. Start by using your spiralizer to make your zucchini noodles, or “zoodles.”
Step 2. To make the bolognese, start by heating olive oil in the bottom of a skillet, then add the diced onion, carrot, and celery with the garlic and some salt and pepper.
Step 3. Add the ground turkey and break into pieces with a wooden spoon as it browns. Add the oregano, and once the turkey is fully cooked, stir in the chicken broth.
Step 4. Stir in the crushed tomatoes and tomato paste, along with another pinch of salt and pepper. Bring to a boil, then simmer for 15 minutes.
Step 5. Once sauce reduces down, add in the zoodles.
Step 6. Stir and cook an additional few minutes until zucchini noodles are softened and warmed through.
Garnish with parmesan cheese and fresh parsley, then serve and enjoy your Turkey Bolognese Zucchini Pasta!
Frequently Asked Questions
How to fix bland bolognese sauce?
Is marinara sauce the same as bolognese?
Can I use real pasta with this turkey bolognese?
More Gluten-Free Dishes
- Gluten Free Pumpkin Pancakes
- Gluten Free Chocolate Chip Cookies
- Almond Flour Berry Muffins
- Mediterranean Sautéed Shrimp
- Paleo Baked Chicken Tenders
Eat It, Like It, Share It!
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
If you need a good low-carb, gluten-free option, then you can’t go wrong with zoodles. Give my Turkey Bolognese Zucchini Pasta a try and let me know what you think!
Your fork is waiting.
Turkey Bolognese Zucchini Pasta
Ingredients
Instructions
- Put a large skillet over medium heat and drizzle with olive oil. Stir in onions plus a pinch salt and pepper and saute until they begin to soften, 3-4 minutes. Add carrots and celery to pan along with another pinch salt and pepper and continue to saute until soft and tender, 4-5 minutes. Stir in garlic and red pepper flakes, cook for another 30 seconds then add in the ground turkey,2 tablespoons extra virgin olive oil, 1 medium onion, 3 cloved garlic, 1 teaspoon red pepper flakes, 2 stalks celery, 2 medium carrots, 1 pound ground turkey
- Using a wooden spoon begin breaking up the ground turkey and sprinkle with more salt and pepper as well as ground oregano. Continue to cook the meat until it is no longer pink. Add in the chicken broth and cook until the broth reduces.1 tablespoon dried oregano, 1/2 cup chicken broth
- Stir in the crushed tomatoes, tomato paste and season generously with salt and pepper. Bring to a boil and then lower heat and let simmer for 15-20 minutes or until sauce is reduced.14 ounces crushed tomatoes, 1 tablespoon tomato paste
- Add in the zucchini noodles and mix thoroughly to combine. Cook for about 2 minutes or until zucchini softens and heats through. Garnish to serve with fresh basil and grated parmesan cheese.salt and pepper to taste, 3 medium zucchini, chopped basil, shaved Parmesan cheese
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