In the mood for some great Italian food, but want to avoid the heavy carbs associated with traditional pasta? Forgo regular pasta (and most of the carbs) for spiralized zucchini “noodles” in these make-ahead meals. The zoodles quickly turn tender-crisp as the veggie-packed Bolognese warms in the microwave.
Zucchini Noodles with Quick Turkey Bolognese
Course: MainCuisine: ItalianServings
12
servingsIngredients
Turkey Meat Sauce:
1 tablespoon extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
1 pound lean ground turkey
8 ounces mushrooms, chopped
½ teaspoon salt
1 (28 ounce) can crushed tomatoes
½ cup chopped fresh parsley or basil
8 cups zucchini noodles (from 3 medium zucchini)
½ cup grated Parmesan cheese
Directions
- Step 1. Prepare Quick Turkey Meat Sauce as directed.
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in garlic and Italian seasoning; cook until fragrant, about 1 minute. Add turkey, mushrooms and salt; cook, crumbling the turkey with a wooden spoon and stirring, until the turkey is no longer pink and the mushrooms are cooked, about 10 minutes.
- Step 2
- Increase heat to medium-high. Stir in tomatoes and cook, stirring occasionally, until thickened, about 5 minutes. Stir in parsley (or basil).
- Step 2
- As the sauce cooks, divide zucchini noodles among 4 single-serving containers with lids (about 2 cups per container).
- Step 3
- Add 3/4 cup of the sauce and 2 tablespoons Parmesan to each container. Seal and refrigerate for up to 4 days.
- Step 4
- To reheat, vent the lid and microwave on High until the sauce is steaming and the noodles are tender, 2 1/2 to 3 minutes.
