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In This Issue: Zucchini Noodles With Turkey Bolognese
If you love spaghetti, you’ll love these zucchini noodles!
- 3 tbsp olive oil, divided
- 1 tbsp garlic, minced
- 1/2 cup onions, diced small
- 1 lb ground turkey
- 1 28-oz can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp sugar
- 3 medium zucchini
- Parmesan cheese, for garnish
In a large sauté pan over medium-low heat, warm 2 tbsp olive oil.
Add garlic and onions and stir constantly until garlic is golden and onions are translucent.
Increase heat to medium and add ground turkey, break apart, and cook thoroughly.
Add crushed tomatoes, tomato paste, salt, pepper, and sugar. Reduce heat to low. Stir occasionally.
Using a spiralizer, mandolin, or vegetable peeler, cut the zucchini into noodles.
In another large sauté pan over medium-low heat, add remaining olive oil and zucchini noodles, tossing constantly for 2 minutes until slightly wilted.
Plate the zucchini noodles, top with the turkey Bolognese, and garnish with Parmesan cheese. Serve immediately.
Inspired by JustATaste.com