Veggie-Loaded Turkey Bolognese
Prep time
Cook time
Total time
This veggie-loaded turkey bolognese is a perfect way to get some extra veggies into your whole family. Serve it over spaghetti or try serving it over zoodles, spaghetti squash, quinoa, or rice.
Recipe type: dinner, kid-favorite
Cuisine: Italian, gluten-free, dairy-free
Serves: 6 servings
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, chopped
  • 2 celery stalks, diced
  • 2 carrots, shredded
  • 1 pound ground turkey
  • ¾ teaspoon salt (or to taste)
  • Freshly ground pepper to taste
  • 1 large zucchini, shredded
  • 1 teaspoon oregano
  • ½ teaspoon dried basil
  • 3 tablespoons tomato paste
  • ½ cup reduced sodium chicken stock (+ more as needed)
  1. Heat olive oil in a large saute pan or Dutch oven over medium heat. Add onion and saute for 2-3 minutes.
  2. Add the garlic, celery, and carrots and saute for another 2-3 minutes.
  3. Add the turkey, stirring and breaking apart into little bits as it cooks, for about 5 minutes or until cooked through. Add the zucchini and continue to cook for another 2-3 minutes.
  4. Season with salt, pepper, oregano, and basil. Add the tomato paste and broth and continue cooking for another 5 minutes or so. Taste and adjust seasoning as needed.
Top with freshly grated Parmesan cheese if desired.
Make it more of a red sauce by adding a cup of marinara sauce towards the end of cooking.
Pile in even more veggies: mushrooms, spinach, and parsnips would all be delish.
Go spicy and add red pepper flakes.
Go vegan and add cooked chickpeas and red lentils instead of turkey and veggie broth instead of chicken broth.
Make it Swedish kid style and add a dollop of ketchup when serving!
Recipe by Hälsa Nutrition at