Photos by and property of Royce Cara Berler. May be used with author’s permission.

Turkey Bolognese with Zucchini “Noodles”


  • 4 tsp. olive oil
  • ½ pound ground skinless turkey breast
  • ½ tsp. salt
  • 1 carrot, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 (14 ½ ounce) can diced tomatoes
  • 1 (9 ounce) package vacuum-packed cooked lentils
  • ⅓ cup plus 2 tbsp. water
  • 1 tbsp. sun-dried tomato paste or minced sun-dried tomatoes (not oil packed)
  • 2 tbsp. chopped fresh oregano, plus extra oregano leaves for garnish
  • ¼ tsp. plus ⅛ tsp. black pepper
  • 3 zucchini, cut into thin lengthwise ribbons using vegetable peeler **
  • 4 tbsp. grated Parmesan

** If you’ve got a vegetable spiralizer, use it to prepare the “noodles” instead of a vegetable peeler. 


  1. Heat 2 teaspoons oil in large skillet over medium-high heat. Add turkey and ¼ teaspoon salt and cook, stirring often, until no longer pink, about 3 minutes. Add 1 teaspoon oil, carrot, and onion and cook, stirring often, until carrot and onion are softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  2. Add tomatoes, lentils, ⅓ cup water, tomato paste, 2 tablespoons oregano, ⅛ teaspoon salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, about 3 minutes, adding additional water if needed to prevent sticking.
  3. Meanwhile, combine zucchini and remaining 2 tablespoons water in large microwavable bowl. Cover with wax paper and microwave on High until crisp-tender, about 2 minutes. Drain and transfer to large bowl. Add remaining 1 teaspoon oil, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper; toss to coat.
  4. Divide zucchini evenly among 4 plates; top evenly with sauce. Sprinkle evenly with Parmesan and garnish with oregano

Serves 4 – gluten free

The Bolognese sauce freezes beautifully, so if you have time, make a double batch for an easy dinner later. 


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