Turkey Bolognese with Zucchini Noodles

Ingredients

• 1¼ lb ground turkey
• 4 medium zucchini
• 28 oz canned crushed tomatoes
• 1 medium yellow onion
• 4 clove garlic
• 1 medium carrot
• 1 celery stalk
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• ¾ tsp salt
• ½ tsp black pepper
• ¼ cup Parmesan cheese (optional)
• 2 tbsp fresh parsley (optional)

Steps

1. Finely dice the onion, carrot, and celery. Mince the garlic. Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchini.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
3. Add the diced onion, carrot, and celery to the skillet. Cook, stirring occasionally, until softened, about 5-7 minutes. Stir in the minced garlic, oregano, and basil and cook for 1 minute more until fragrant.
4. Pour in the crushed tomatoes, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes, or up to 45 minutes, stirring occasionally.
5. While the sauce simmers, prepare the zucchini noodles. You can either serve them raw, or lightly sauté them in a separate pan for 2-3 minutes until slightly tender, or microwave for 1-2 minutes.
6. Serve the hot turkey bolognese sauce over the prepared zucchini noodles. Garnish with grated Parmesan cheese and fresh parsley, if desired.