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Zoodles instead of pasta, turkey instead of beef. Same Bolognese comfort, fraction of the calories. This swap actually works — and tastes way better than you'd expect.
Spiralize the zucchini into noodles; place on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess moisture.
Heat 1 tbsp olive oil over medium heat in a large skillet. Add the diced onion, carrot, and celery; sauté for 4–5 minutes until softened. Add minced garlic and cook for 1 minute.
Increase the heat to medium-high and add the ground turkey, breaking it up as it browns. Cook for 5–7 minutes, stirring occasionally, until there is no pink left.
Stir in crushed tomatoes, dried oregano, basil, red pepper flakes, salt, and black pepper. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
In a separate pan, heat 1 tbsp olive oil over medium-high heat. Add the drained zucchini noodles and sauté for 2–3 minutes, tossing gently, just until slightly tender but still crisp.
Plate the sautéed zucchini noodles and top with the turkey bolognese. Serve immediately to preserve the fresh texture of the zoodles.
