I made this dinner a while ago, one night in early June when my son’s friend was over for dinner. He loves zoodles and always tells me that, so I kind of took it as a hint and wanted to make a meal with them. Feeding my 3 growing boys, plus a 4th, I needed to make sure the meal was packed with protein too. It was a warm day, so I also wanted the meal to be light. So with these 3 criteria, zoodles, protein, light, I was thrilled to stumble on a recipe from Inspiralized, which I adapted for our dinner. It is definitely a meal that will be in our permanent dinner rotation, for sure.
Summer Bolognese – Adapted from Inspiralized
Prep Time: 10 minutes
Cook Time: 15 minutes
- 4 large zucchinis, spiralized to your desired thickness and cut in half
- 2 lbs. ground turkey
- 3 tbsp. garlic infused olive oil or EVOO and 2 tbsp. minced garlic
- 2 large carrots, shredded in the food processor
- 2 celery stalks, shredded in the food processor
- two 14 oz. cans or boxes of crushed tomatoes
- one 14 oz. can of fire roasted diced tomatoes
- one 6 oz. can of tomato paste
- 1 cup of chicken broth
- 1/3 – 1/2 cup fresh basil, chopped
- 2 tbsp. oregano
- 1 tsp. red pepper flakes (optional)
- Salt and pepper to taste
- Nutritional yeast or parmesan cheese, optional
- In a large pan or Dutch oven, warm the olive oil over medium heat.
- Add the carrots and celery to the pan and saute until starting to soften.
- Add the ground turkey and cook until just lightly pink.
- Add all the tomato products and stir well.
- Add in the chicken broth 1/3 cup at a time and keep stirring.
- Adjust the thickness of the sauce by adding more or less chicken broth and/or tomato paste to get your desired consistency.
- Add the basil, oregano, red pepper flakes, salt and pepper and stir well.
- Simmer on low for about 10 minutes.
- Add the zucchini noodles to the sauce and stir for a few minutes until the zoodles soften slightly.
- Serve immediately with a sprinkle of nutritional yeast or parmesan cheese if desired.