Zucchini Noodles with Turkey Bolognese
Allow about 35 minutes for this Italian noodle dish, which makes 4 servings. Ground turkey, zucchini and crushed tomatoes carry the flavour. The cooking is mostly sautéing and simmering. It is gluten-free and dairy-free. With 30 g of protein per serving (about 310 calories), it is a filling option.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
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Ingredients
For 4 servings
- 500 gground turkey
- 4zucchini
- 400 gcrushed tomatoes
- 1onion
- 3 clovesgarlic
- 2 tbspolive oil
- 1 tspdried oregano
- 8 leavesfresh basil
Instructions
- Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Set aside on paper towels to absorb excess moisture.
- Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3 minutes, then add minced garlic and cook for 1 minute more.
- Add ground turkey to the skillet, breaking it into small pieces. Cook for 6-7 minutes until fully browned and no pink remains.
- Pour in crushed tomatoes, add dried oregano, and stir to combine. Simmer for 15 minutes, stirring occasionally, until the sauce thickens.
- In a separate pan, quickly sauté the zucchini noodles over high heat for 2 minutes just to warm through. Divide among plates and top with the turkey bolognese. Garnish with fresh basil.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 30 g
- Fat
- 14 g
- Carbs
- 16 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Noodles
- Diet: gluten-free, dairy-free
- In cookbook: Healthy & Light
