Monday, September 14, 2015

zucchini turkey bolognese

think of this dish as a soft welcoming to fall. the heavier winter version of this meal is made of real pasta, beef and is served with red wine. no doubt, it is delicious. this version is the late summer/early fall, lighter alternative using zucchini, turkey, and can be served with white or red wine.

so go ahead, take in the last few days of late summer and welcome fall with a bowl of zucchini turkey bolognese and a glass of chardonnay or pinot noir. I'm already brainstorming for the fall season... my bucket list consists of apple picking, a mountain weekend, north georgia wine tasting, and my best friend's wedding. it's been a wonderful summer, cheers to rounding it out well with whatever you haven't crossed off your summer bucket list and looking forward to fall!


-1 pound of ground turkey
-2-3 large zucchinis
-1 jar of your choice pasta sauce
-minced garlic
-salt and pepper
-shredded or grated parmesan cheese


1. cook the ground turkey on the stove top until fully cooked, breaking up to small pieces while cooking. 

2. meanwhile, spiralize the zucchini and set aside. 

3. once the turkey is cooked, drain the grease. then add garlic and mix thoroughly. add the full jar of pasta sauce and basil. stir well and continue to stir for a minute or two until the whole mixture becomes warm. add salt and pepper to your liking.

4. once the sauce is hot, add the zucchini noodles. toss the noodles until completely submerged and well coated. serve immediately. top with parmesan cheese.

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