Serves: 6


For the Zoodles:

6 medium zucchini, spiralized
1-2 Tbsp olive oil
1 clove garlic, minced

For the Bolognese Sauce:

1 Tbsp olive oil
1 onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 lb. ground turkey or ground beef
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
½ cup dry red wine
1 tsp. dried oregano
1 tsp. dried basil
½ tsp. salt
¼ tsp. black pepper
2 bay leaves
Fresh basil, chopped as garnish


Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. Feel free to sprinkle with a little salt to help with this.

Drizzle olive oil in a large saucepan over medium-high heat and saute onion, celery and garlic until fragrant, about 3 minutes. Add ground turkey (or beef) and cook until crumbled and brown, draining excess liquid as necessary.

Add remaining ingredients and bring to a boil then reduce heat and simmer for about 30 minutes.

For the zoodles, drizzle olive oil in a large skillet over medium-high heat and saute garlic until fragrant. Add zucchini noodles and cook for about 1 to 2 minutes until tender. *If you didn’t already add salt while the water was getting soaked up feel free to sprinkle a little on them now for flavor.

Top zucchini noodles with the bolognese sauce, serve and enjoy!

Nutritional Information

Serving Size: 1 zucchini + 1½ cups sauce • Calories: 239 • Fat: 6.4 g • Saturated Fat: 0.9 g • Carbs: 24.6 g • Fiber: 7 g • Protein: 24.9 g • Sugar: 9.6 g


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April 23, 2017