Zucchini Noodle Bolognese

July 13, 2018

Zucchini Noodle Bolognese

  • 1 lb.  ground beef
  •  3 large zucchini spiralized
  •  1 tbsp extra virgin olive oil
  •  3 tbsp minced garlic
  •  1/2 cup white onion diced
  •  2/3 cup artichoke in water drained & quartered
  •  1 28 ounce jar diced tomatoes
  •  1 6 ounce jar tomato paste
  •  1/4 cup dry red wine
  •  1 bay leaf
  •  1 1/2 tbsp Italian seasoning
  •  salt & pepper to taste


  1. Heat a large skillet to medium heat. Add extra virgin olive oil, minced garlic and onion. Stir them together and sauté 2-3 minutes until the onions are tender.
  2. Add the ground turkey breast. Using a spatula, break up the meat as it cooks. Once it starts to brown, add the red wine. Stir and scrape any bits off the bottom of the pan.
  3. Add salt, pepper, bay leaf, Italian seasoning, diced tomatoes and tomato paste. Stir to combine.
  4. Bring to a boil then immediately reduce to a simmer and cover for 10 minutes.
  5. Once the sauce has thickened, stir in the artichokes and remove the bay leaf.
  6. Portion the zucchini noodles into 4 meal prep containers and top with the meat sauce.

Courtesy of: skinnyfitalicious.com



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