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How to Make Gluten-Free Turkey Bolognese with Zucchini Noodles

This Gluten-Free Turkey Bolognese with Zucchini Noodles is a healthier take on the traditional pasta dish. Lean ground turkey and a flavorful tomato sauce create a hearty bolognese, while spiralized zucchini replaces wheat pasta for a low-carb, nutrient-rich alternative. Perfect for those following a gluten-free or low-carb diet, or anyone looking for a lighter Italian-inspired meal.

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Recipe Details

Prep Time

15 minutes

Cook Time

35 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This Gluten-Free Turkey Bolognese with Zucchini Noodles is a delicious, low-carb twist on the classic Italian dish. It combines lean ground turkey with a rich tomato sauce, served over spiralized zucchini for a nutritious and satisfying meal.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 lb lean ground turkey
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 3 garlic cloves, minced
  • 1 (28 oz) can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1/4 cup fresh basil leaves, chopped
  • 4 medium zucchini, spiralized
  • Grated Parmesan cheese for serving (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until vegetables are softened.

  2. Add minced garlic and cook for another 30 seconds until fragrant.

  3. Increase heat to medium-high and add ground turkey. Break it up with a wooden spoon and cook for 5-7 minutes until browned.

  4. Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and black pepper to taste.

  5. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.

  6. While the sauce simmers, spiralize the zucchini into noodles using a spiralizer or vegetable peeler.

  7. In the last 5 minutes of cooking the sauce, stir in the fresh chopped basil.

  8. Heat a separate large non-stick pan over medium heat. Add the zucchini noodles and cook for 2-3 minutes, tossing gently, until just tender but still crisp.

  9. Divide the zucchini noodles among serving plates and top with the turkey bolognese sauce.

  10. Sprinkle with grated Parmesan cheese if desired and serve immediately.

Chef's Notes

  • For a smoother sauce, you can blend the vegetables before adding the turkey.
  • If you prefer a thicker sauce, simmer uncovered for the last 10 minutes.
  • Leftover bolognese sauce can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
  • For meal prep, prepare the sauce in advance and reheat when ready to serve. Cook the zucchini noodles fresh for best texture.
  • To make this dairy-free, omit the Parmesan cheese or use a non-dairy alternative.

Nutritional Info

Per serving (approximate):

  • Calories: 350
  • Protein: 30g
  • Carbohydrates: 20g
  • Fiber: 6g
  • Fat: 18g (mostly healthy fats from olive oil and turkey)
  • Rich in vitamins A and C from the vegetables
  • Good source of potassium and antioxidants

Serving Suggestions

  • Serve with a side salad of mixed greens and a light vinaigrette dressing.
  • For a complete Italian-inspired meal, start with a small serving of gluten-free bruschetta.
  • Pair with a glass of light red wine like Chianti or Pinot Noir.
  • Garnish with additional fresh basil leaves and a drizzle of extra virgin olive oil for enhanced flavor.
  • For a fun presentation, serve the bolognese in hollowed-out zucchini boats instead of noodles.