- 93% Lean Ground Turkey 1 pound
- Tomato Paste 1-6 oz. can
- Tomato Sauce 1-16 oz. can
- Chili Powder 1 Tbsp.
- Kosher Salt 1 1/2 Tbsp.
- Italian Seasoning 1 tsp.
- Fresh Ground Pepper 1/2 tsp.
- Garlic 2 cloves, minced
- Fresh Parsley 2 Tbsp.
- Zucchini 3 large
- Non-stick Cooking Spray As needed
- Grated Parmesan Cheese To Taste
- Bay Leaf 1
- Carrot 1 peeled and finely chopped
- Yellow Onion 1/2 finely chopped
To prepare the zucchini noodles, I used a tool that looks like a potato peeler, but has small teeth that make the strips. If you have another kind of tool to make them, go for it. If you don’t have a special tool, go ahead and use a regular potato peeler to make the zucchini noodles, being careful to not use the very center (that can be used for vegetable stock if you don’t want to waste)…they will be just as good!
For the Bolognese: In a large Dutch Oven, combine turkey, tomato sauce, paste, chili powder, salt, italian seasonings, pepper, garlic, bay leaf, carrot, onion, and 1/2 cup water (do not brown turkey, everything goes in together). Cover and bring to a simmer and simmer over medium heat, stirring occasionally, until just slightly thickened, about 1 hour. Remove the bay leaf and stir in the parsley.
To cook the zucchini noodles: Heat a large non-stick skillet over medium heat. Spray pan with cooking spray. Add noodles and saute for about 1 minute. Season with salt and pepper. Ladle the sauce over the noodles, add parmesan and toss.
Serve in bowls with extra parmesan cheese over the top.