An easy turkey bolognese made with a few simple ingredients and ready in under 30 minutes. Served over zucchini pasta for a healthy, satisfying meal. Naturally gluten-free and low carb.
I created this quick turkey bolognese after a workout when I was starving and had only a nearly empty fridge. My goal was a fast, nutritious dinner—and this hit the mark. With minimal ingredients it’s wholesome, flavorful and ready in no time.
I’ve made and refined this recipe many times; it’s now my go-to turkey meat sauce for busy weeknights.
How to make this easy turkey bolognese – step by step
Heat a little olive oil in a non-stick skillet and cook one chopped onion with two minced garlic cloves until softened.
Add ground turkey and cook until no longer pink, breaking the meat into small pieces with a wooden spoon. Drain any excess liquid, then season with salt and pepper and stir in tomato passata.
Bring the sauce to a boil, then reduce to medium-low and simmer uncovered for about 15 minutes, stirring occasionally, until it thickens.
While the sauce simmers, spiralize your zucchini into noodles and trim them to bite-sized lengths.
When the sauce is nearly finished, stir in chopped fresh basil and cook for another 2–3 minutes to let the flavors meld.
Turn off the heat and fold in grated parmesan. The sauce should be thick, not watery.
Serve the zucchini noodles in bowls, spoon the turkey bolognese over them, add extra parmesan if desired and enjoy.
Wait, what? No carrots and celery in your bolognese?!
This version is intentionally simple—minimal ingredients, maximum flavor. Traditional bolognese often includes carrots and celery, but for a fast weeknight meal they aren’t necessary. This recipe isn’t meant to replicate a long-simmered, weekend-style ragù. It’s a speedy, tasty, healthy dinner. Just don’t skip the fresh basil—its brightness makes a big difference.
How to cook zucchini pasta (zoodles)
Zucchini is mostly water, so it becomes soggy quickly if overcooked. Here are reliable ways to prepare zoodles:
- Raw: my favorite. Toss raw zoodles with warm sauce—this softens them slightly while preserving texture and a pleasant bite.
- Microwave: place zoodles in a microwave-safe bowl and heat in 30-second bursts, tasting between bursts to avoid overcooking.
- Sauté: cook in a skillet with a little olive oil for 1–2 minutes.
For this recipe, if you prefer them cooked, add the zoodles to the skillet with hot sauce and let them sit 2–3 minutes—the residual heat will warm and slightly soften them without turning them mushy.
Tips and substitutions for this turkey bolognese
- Freezing: The bolognese sauce freezes well in an airtight container for up to 6 months. Thaw overnight in the fridge or use the microwave. Do not freeze zucchini noodles.
- Make ahead: The sauce keeps in the fridge for up to 4 days. Store zoodles separately and prepare them no more than 2 days ahead.
- Protein swaps: Substitute ground chicken or extra-lean ground beef for turkey.
- Paleo / dairy-free: Replace parmesan with nutritional yeast for a similar savory note.
If you try this turkey bolognese, please rate the recipe and share how it went in the comments—I love hearing from readers!
Quick and Easy Turkey Bolognese with Zucchini Pasta
An easy turkey bolognese made with a few basic ingredients and ready in under 30 minutes. Served over zucchini pasta for a healthy, satisfying meal. Naturally gluten-free and low carb.
Ingredients
- 0.5 tbsp extra virgin olive oil
- 1 white onion, chopped
- 2 large garlic cloves, minced
- 1 lb (450 g) ground turkey
- 2 1/2 cups tomato passata (tomato sauce)
- 1/2 tbsp dried oregano
- 1/2 cup chopped fresh basil leaves (packed)
- 1/2 cup grated parmesan + more for serving
- 4 medium zucchini
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked pepper
Instructions
- Heat olive oil in a non-stick skillet over medium heat. Add onion and garlic and cook until soft, about 2 minutes.
- Add ground turkey, breaking it into small pieces as it cooks. Drain any liquid, then season with salt and pepper.
- Stir in tomato passata and oregano. Bring to a boil, then reduce to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until most of the liquid has evaporated.
- While the sauce cooks, spiralize the zucchini and cut the noodles to manageable lengths.
- When the sauce is nearly done, add basil and cook 2–3 minutes. The sauce should be thick, not watery.
- Turn off the heat and stir in parmesan.
- Divide zucchini noodles between plates, spoon the bolognese over the top, and sprinkle with additional parmesan. Serve immediately.
- If you prefer cooked zoodles, add them to the hot skillet with the sauce and let sit 2–3 minutes to warm through.
Recipe Notes
- Freezing: The sauce freezes well up to 6 months in an airtight container. Thaw in the fridge or microwave. Do not freeze zucchini noodles.
- Make ahead: Keep the sauce in the fridge up to 4 days. Store zoodles separately and prepare them no more than 2 days ahead.
- Variations: Swap turkey for ground chicken or extra-lean ground beef. For paleo and dairy-free, use nutritional yeast instead of parmesan.
More zucchini pasta recipes:
-
Spiralized Zucchini Salad With Tomato, Feta, Mint & Pistachio
-
Chicken and Pesto Zucchini Pasta
-
Spiralized Zucchini Pasta Alla Puttanesca (Cherry Tomatoes And Olives)
-
Italian Sausage Pasta with Zucchini Noodles
UPDATE NOTE: This post was originally published on March 21, 2014 and updated in July 2018 with a revised recipe, new photos and tips.