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Turkey Bolognese with Zucchini Noodles
with green beans

Active: 40 min Total: 40 min
Our version of the classic Italian meat-based red sauce is lighter than the original thanks to the use of ground turkey. The result is still a classic, comforting sauce that is great over zucchini noodles.
Smarts: This recipe makes a double batch of bolognese. Reserve half to use in Thursday's meal or freeze it for another use.


Turkey Bolognese (for 2 nights):
  • Carrots - 8 oz , diced
  • Onions, medium - 1 , chopped
  • Garlic - 4 cloves , chopped
  • Turkey, ground - 2 lbs
  • Salt - 1 tsp
  • Oregano, dried - 1 tsp
  • Black pepper - 1/2 tsp
  • Red pepper flakes - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Thyme, fresh leaves - 2 tsp
  • Tomato sauce - 4 cups
Turkey Bolognese with Zucchini Noodles:
  • Zucchini - 12 oz , turned into 'noodles' with a spiralizer or sliced into ribbons
  • Oil, cooking - 1 Tbsp
  • Turkey Bolognese (ingredients listed separately) - ~3 cups
Lemon Green Beans:
  • Green beans - 1 lb , trimmed
  • Lemon juice - 2 tsp


  1. Carrots / Onions / Garlic / Green beans - Prep as directed. Combine carrots and onions in one container. Store garlic in a second container. Keep green beans separate. (Can be done up to 5 days ahead)
  2. Season turkey - Combine turkey with salt, oregano, black pepper and red pepper flakes. (Can be done 1 day ahead)
  3. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler.

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  1. Heat a saute pan over medium-high heat. Add oil and then carrots and onions to heated oil. Saute until tender, 3 to 4 minutes. Add garlic and thyme leaves and saute for 1 minute more.
  2. Add seasoned turkey to aromatics. Break up with a wooden spoon and brown for ~5 minutes.
  3. Add in tomato sauce. Bring sauce to a simmer and then reduce heat and allow to continue cooking for ~10 minutes to let the flavors develop. Taste and season with some salt and pepper.
  4. While sauce simmers, heat a wok skillet over medium heat. Add oil (portion for the zucchini ) and zucchini with a sprinkle of salt. Saute until zucchini is tender, ~2 minutes for zucchini noodles and 4 minutes for zucchini slices.
  5. Place green beans in a microwave safe container. Add 1 Tbsp / 15ml (for 4 servings; adjust if customizing) of water and sprinkle with some salt. Cover with a lid or damp paper towel and microwave for 2 to 3 minutes, depending on thickness of green beans.
  6. Squeeze lemon juice over green beans and season them with some salt.
  7. Reserve half the bolognese for Thursday’s meal.
  8. Spoon remaining bolognese over zucchini noodles. Enjoy with green beans on the side.



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