Zucchini Noodles with Turkey Bolognese
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
4 medium zucchinis
1 pound ground turkey
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 carrot, diced
1 bell pepper, diced
1 can (14 ounces) crushed tomatoes (no added sugar)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley, chopped (for garnish) 
Instructions:
Begin by preparing the zucchini noodles. Using a spiralizer or a vegetable peeler, create long noodles from the zucchinis. Set them aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes, until it becomes translucent.
Add the minced garlic, diced carrot, and diced bell pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
Increase the heat to medium-high and add the ground turkey to the skillet. Cook for about 7 to 10 minutes, breaking it apart with a spoon until it is browned and cooked through.
Once the turkey is cooked, stir in the crushed tomatoes, oregano, basil, salt, and pepper. Reduce the heat to low and let the sauce simmer for 15 minutes, allowing the flavors to meld.
While the sauce simmers, prepare the zucchini noodles. In a separate pan, lightly sauté the zucchini noodles for about 2 to 3 minutes over medium heat. This will soften them while keeping some crunch.
To serve, place a generous portion of zucchini noodles on each plate and top with the turkey bolognese sauce. Garnish with freshly chopped parsley for added flavor and presentation.
Enjoy this hearty and low-carb meal that is perfect for a diabetic-friendly dinner!
