Zucchini Bolognese Pasta

After a night of too many celebratory drinks and binge eating. I am in total need of a detox meal.

I decided to make a zucchini noodle with a ground turkey bolognese sauce. I absolutely love making this dish because it’s quick and easy, healthy, and super filling. Lord knows I need as much nutrients as possible.


While watching my favorite show, Riverdale (who else thinks Archie is the worst?), I let the pasta sauce simmer and fill my house with deliciousness.


Recipe from Just a Taste


  • 2-3 whole zucchinis
  • 28 oz canned crush tomatoes
  • 3 tablespoons of tomato paste
  • 1/2 cup of diced white onion
  • 3 tablespoons of olive oil
  • 1 tablespoon of minced garlic
  • 2 teaspoons of sugar
  • 1 lb ground turkey (I like the 85% lean to add a little of additional flavor from the fat to the sauce)


  1. Add 2 tablespoons olive oil to a large sauté pan set over medium-low heat. Once the oil is warm, add the garlic and onions and cook, stirring constantly, until the garlic is golden and the onions are translucent, about 3 minutes.
  2. Add the ground turkey to the pan, increase the heat to medium, and using a spatula, break the ground turkey apart into small pieces while it cooks.
  3. Once the turkey is fully cooked, add the crushed tomatoes, tomato paste, 1 teaspoon salt, 1/2 teaspoon pepper and 2 teaspoons sugar.
  4. Reduce the heat to low and cook the sauce, stirring occasionally, for 10 minutes. While the sauce cooks, make the zucchini noodles. Using a spiralizer, mandolin or vegetable peeler, cut the zucchini into noodles.
  5. Add the remaining 1 tablespoon olive oil to a large sauté pan set over medium-low heat. Add the zucchini noodles and cook them, tossing them constantly, for 2 minutes just until they’re wilted slightly. (Do not overcook the noodles or they will be soggy.
  6. When ready to serve, plate the zucchini noodles, top them with the turkey bolognese and garnish with Parmesan cheese. Serve immediately.

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