Tuesday, March 15, 2016

Zucchini Noodles with Turkey & Mushroom Bolognese

This Italian girl loves some zucchini noodles! My husband surpised me with a spiralizer for my birthday last year and I have been in love ever since!

One of my favorite things to do on a Sunday is make a batch of slow cooked Bolognese sauce. This Turkey & Mushroom Bolognese has all the flavors of a slow cooked sauce but is easy enough to prepare on a busy weeknight.

Zucchini Noodles with Turkey & Mushroom Bolognese


4 medium zucchini, spiralized
1 tsp olive oil
1/2 onion, finely chopped
2 garlic cloves, minced
1 carrot, peeled and chopped
1 celery stalk, finely chopped
1 lb ground turkey
Salt & pepper to taste
28 ounce can crushed tomatoes
16 ounce can pureed tomatoes
1 tsp dried oregano
1 tsp dried basil
1 package crimini mushrooms, chopped
Handful fresh parsley, chopped


1. Drizzle olive oil in large saucepan or Dutch oven over medium-high heat. Sautee onion, garlic, carrot and celery until soft. Add ground turkey and cook while breaking up with a spoon until browned. Season with salt and pepper.
2. Add both cans of tomatoes, dried oregano and basil. Bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
3. Add chopped mushrooms and continue simmering for 20 minutes.
4. While sauce is simmering, drizzle an additional tsp of olive oil in a large skillet over medium heat. Add zucchini noodles and cook for about 2-3 minutes, until tender.
5. Top zucchini noodles with Bolognese and sprinkle with fresh parsley.

Enjoy this sauce served over zoodles, spaghetti squash, or your favorite gluten-free pasta for a simple healthy weeknight meal! Leftovers are also delicious on top of a baked regular or sweet potato. Yum!


  1. YUM! Zoodles and sauce are one of my favorite meals :)

    1. Me too - So fun to make and so satisfying! Thanks for stopping by!