Zucchini Noodles with Quick Turkey Bolognese

Low Sodium Low Protein Diabetes-Friendly Heart Healthy Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner

Zucchini Noodles with Quick Turkey Bolognese

Low Sodium Low Protein Diabetes-Friendly Heart Healthy Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner
4 containers
Prep time: 35 minutes
Total time: 35 minutes

Description

This lean Bolognese is made with ground turkey instead of ground beef and the result is just as delicious! Plus, finely chopped mushrooms are incorporated into the sauce for an easy way to eat more vegetables. Here we've used zucchini "noodles" to create easy make-ahead meals, but this hearty sauce would also be delicious over your favorite pasta or over polenta with a sprinkling of Parmesan cheese.

Directions

  1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in garlic and Italian seasoning; cook until fragrant, about 1 minute. Add turkey, mushrooms and salt; cook, crumbling the turkey with a wooden spoon and stirring, until the turkey is no longer pink and the mushrooms are cooked, about 10 minutes.
  2. Increase heat to medium-high. Stir in tomatoes and cook, stirring occasionally, until thickened, about 5 minutes. Stir in parsley (or basil).
  3. As the sauce cooks, divide zucchini noodles among 4 single-serving containers with lids (about 2 cups per container). Add 3/4 cup of the sauce and 2 tablespoons Parmesan to each container. Seal and refrigerate for up to 4 days.
  4. To reheat, vent the lid and microwave on High until the sauce is steaming and the noodles are tender, 2 1/2 to 3 minutes.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories216 cal
  • Total Fat10.1 g
  • Saturated Fat3.4 g
  • Cholesterol49 mg
  • Sodium555 mg
  • Carbohydrate Total17 g
  • Protein19.1 g
  • Phosphorus305 mg
  • Potassium964 mg
  • Fiber4 g
  • Calcium208 mg

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 pound lean ground turkey
  • 8 ounces mushrooms, chopped
  • ½ teaspoon salt
  • ½ cup fresh chopped parsley, or basil
  • 1 28-ounce can crushed tomatoes
  • 8 cups zucchini noodles (from 3 medium zucchini)
  • ½ cup grated Parmesan cheese

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 pound lean ground turkey
  • 8 ounces mushrooms, chopped
  • ½ teaspoon salt
  • ½ cup fresh chopped parsley, or basil
  • 1 28-ounce can crushed tomatoes
  • 8 cups zucchini noodles (from 3 medium zucchini)
  • ½ cup grated Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 pound lean ground turkey
  • 8 ounces mushrooms, chopped
  • ½ teaspoon salt
  • ½ cup fresh chopped parsley, or basil
  • 1 28-ounce can crushed tomatoes
  • 8 cups zucchini noodles (from 3 medium zucchini)
  • ½ cup grated Parmesan cheese

Description

This lean Bolognese is made with ground turkey instead of ground beef and the result is just as delicious! Plus, finely chopped mushrooms are incorporated into the sauce for an easy way to eat more vegetables. Here we've used zucchini "noodles" to create easy make-ahead meals, but this hearty sauce would also be delicious over your favorite pasta or over polenta with a sprinkling of Parmesan cheese.

Directions

  1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in garlic and Italian seasoning; cook until fragrant, about 1 minute. Add turkey, mushrooms and salt; cook, crumbling the turkey with a wooden spoon and stirring, until the turkey is no longer pink and the mushrooms are cooked, about 10 minutes.
  2. Increase heat to medium-high. Stir in tomatoes and cook, stirring occasionally, until thickened, about 5 minutes. Stir in parsley (or basil).
  3. As the sauce cooks, divide zucchini noodles among 4 single-serving containers with lids (about 2 cups per container). Add 3/4 cup of the sauce and 2 tablespoons Parmesan to each container. Seal and refrigerate for up to 4 days.
  4. To reheat, vent the lid and microwave on High until the sauce is steaming and the noodles are tender, 2 1/2 to 3 minutes.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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