1 1/2 lb. 99% lean ground turkey
1/2 cup white onion, diced
3 cloves garlic, minced
1 Tbsp olive oil
1 can (28 oz.) crushed tomatoes
1/3 cup fresh basil, chopped
1 tsp dried oregano
1 tsp dried parsley
1/4 tsp salt
1/4 tsp black pepper
2-3 large zucchinis, spiralized
Grated or shaved parmesan cheese for topping
1. To prepare the turkey bolognese (meat sauce), begin by heating 1-2 Tbsp olive oil in a large skillet over medium-high heat. Add the garlic and onions and cook for about 5 minutes (until onions appear translucent).
2. Add the ground turkey and cook for about 10 minutes (until no longer pink), stirring frequently and chopping any large chunks into small pieces. Add the full can of crushed tomatoes, parsley, oregano, salt, pepper, and fresh basil. Stir the meat sauce until everything is well-combined. Bring to a boil and then reduce to medium-low heat, allowing the sauce to simmer and thicken for about 15-20 minutes.
3. While the turkey bolognese is cooking, prepare the zucchini noodles by slicing 2 large zucchinis with a spiralizer or mandolin. Prepare 1-2 Tbsp olive oil in a skillet over medium-high heat and add noodles. Cook about 3-4 minutes (do not over-cook, they will become soggy if cooked too long!) Keep stirring for even cooking. As a higher carbohydrate & calorie alternative, use whole wheat spaghetti noodles instead of zucchini.
4. Prepare each plate with zucchini noodles, followed by turkey bolognese, and top with freshly grated or shaved parmesan cheese. Enjoy!