Recipe of the Week: Turkey Bolognese with Zucchini Noodles

This healthy and filling recipe is courtesy of Katie Lee at Food Network. She keeps it extra light by using zucchini noodles instead of regular pasta.



1 pound ground turkey (I like ground skinless dark meat)

One 16-ounce can tomato sauce 

One 6-ounce can tomato paste 

1 tablespoon chili powder 

1 1/2 teaspoons kosher salt 

1 teaspoon Italian seasoning 

1/2 teaspoon freshly ground black pepper 

2 garlic cloves, minced 

1 bay leaf 

1 large carrot, finely chopped 

1/2 yellow onion, finely chopped 

2 tablespoons chopped fresh parsley 


About 8 zucchini (I use 1 to 2 zucchini per person, depending on their size)

Nonstick cooking spray or a drizzle of olive oil, for the skillet

Kosher salt and freshly ground black pepper

Grated Parmesan, for garnish 


Special equipment:

 a julienne peeler or spiral slicer

  1. For the bolognese: In a stockpot, combine the ground turkey, tomato sauce, tomato paste, chili powder, salt, Italian seasoning, pepper, garlic, bay leaf, carrot, onion and 1/2 cup water. (Do not brown the turkey; everything goes in at once.) Cover, bring to a simmer and simmer over medium heat, stirring occasionally, until just slightly thickened, about 1 hour. Remove the bay leaf and stir in the parsley.
  2. For the voodles: Cut the zucchini into noodles using a julienne peeler or a spiral slicer.
  3. Heat a large skillet over medium-high heat; spray with cooking spray or drizzle with a little olive oil. Add the voodles and saute about 1 minute. Season with a little salt and pepper. Using a ladle, add the sauce and toss to coat. 
  4. Add a few tablespoons of grated Parmesan and serve.