Zucchini Noodles with Bolognese Sauce
Italian-style bolognese sauce made healthier with ground turkey or chicken and zucchini noodles!
- 7 oz ground turkey/chicken
- 1/2 cup onion finely diced
- 1/2 cup carrot finely diced
- 3/4 cup bell pepper (capsicum, any color) diced
- 2 clove garlic minced
- 2.5 cup tomato chopped
- 1/2-1 cup water
- black pepper to taste
- sea salt to taste
- 1 bay leaf
- 1/2 dried thyme
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 2 zucchini spiralized (scroll down to notes for more info)
- 2-4 tbsp grated Parmesan cheese or nutritional yeast (optional) for topping
- Heat cooking oil in a dutch oven or large pot over medium-high heat. Brown ground turkey/chicken for a few minutes. Transfer to a bowl or plate. In the same pan, saute onion, carrot, bell pepper, and garlic for 5-10 minutes, stir occasionally.
- Stir in tomatoes, water, thyme, rosemary, oregano, bay leaf, salt, and black pepper. Bring sauce to a simmer over medium heat. Cover and cook for 30 minutes.
- Just before serving, add zucchini noodles to the pot and gently stir to coat the noodles. Cover pan and let stand no more than 5 minutes for the noodles to soften, then serve noodles immediately with Parmesan cheese if desired. Enjoy!
- Use mushrooms instead of ground turkey or chicken for a veggie alternative.
- If you don't have a spiralizer, the easiest way to use a vegetable peeler is to hold the zucchini down on a flat surface and slide from top to bottom to make ribbons. A vegetable peeler will make flat fettuccini-like strands/ribbons while a spiralizer (or julienne peeler) will make spaghetti-like strands. We used a spiralizer for this recipe. Click here for more info on how to spiralize veggies.