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Easy Weeknight Turkey Bolognese with Zoodles

January 24, 2024 1 min read

Easy Weeknight Turkey Bolognese with Zoodles


  • 2 pounds ground turkey
  • Olive oil for cooking
  • 1 large onion, chopped
  • 2-4 cloves garlic
  • 1-2 packages sliced baby Portobello’s or other mushrooms of choice
  • ½ - 1 cup shredded carrots (I just buy pre-shredded, so much easier!)
  • ½ - 1 cup chopped celery
  • 1-2 jars good quality marinara sauce
  • Fresh basil chiffonade (optional but gives the sauce a nice freshness)
  • 3-4 large zucchinis made into spirals or pre-spiraled zoodles; drained well and dried with paper towels
  • Grated pecorino Romano cheese
  • Part skim ricotta cheese (optional but yummy!)



  • Heat up a large sauté pan or pot over medium heat. Add 2-3 TBSP extra virgin olive oil and sauté’ onions, celery, carrots and garlic until tender, about 8-10 minutes, seasoning with salt and pepper to taste as you go.
  • Add the mushrooms and cook down until liquid has reevaporated.
  • Add the ground turkey and cook, breaking it up into smaller pieces until it is cooked through. You may need to drain the meat/veg mixture if too watery.
  • Add the sauce to desired thickness, and basil if using.
  • Once heated through, check for seasoning and serve over cooked zoodles or pasta with a dollop of ricotta cheese and some grated pecorino Romano.


For the Zoodles:

  • Heat about 2 TBSP olive oil in a large skillet.
  • Add zoodles to the pan.
  • Cook for about 2-3 minutes until just tender.
  • Season with salt and pepper and a little garlic powder if desired and serve according to recipe.


Recipe by Elizabeth Jackowitz

Instagram: @a.littlehealthier