Learn how to make this healthy and delicious Greek-style turkey Bolognese served over zucchini noodles or your preferred pasta, rice or potatoes. Topped with olives and feta for that authentic Mediterranean finish.
Ingredients
- 2 tablespoons olive oil
- 1/2 large red onion finely diced
- 1/2 red bell pepper capsicum, diced into small cubes
- 1/2 medium zucchini diced into small cubes
- 3 cloves garlic
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1-2 small red chillies optional
- 500 g ground turkey I used 7% fat mince (1.2 lbs.)
- 1 tablespoon balsamic vinegar
- 1 can chopped tomatoes with juice (plus 2-3 tablespoons water to rinse off the remaining juice in the can)
- Extra 1/2 teaspoon salt
- 1 date chopped
- 1/3 cup olives diced or sliced
- 1/3 cup feta cheese crumbled
- Fresh parsley or basil to garnish
- A few sliced cherry tomatoes
Instructions
- Heat a large, deep frying pan or a heavy pot over medium heat. Saute the onions, zucchini and peppers in 2 tablespoons of olive oil for 3-4 minutes. Add the garlic, 1/2 teaspoon salt, pepper and dried oregano and cook for 4-5 minutes until softened and golden. Add the chili, if using.
- Add the ground turkey and cook for 3-4 minutes, stirring and breaking it apart with a spatula. Add extra 1/2 teaspoon salt, chopped date (not in the video above, can be omitted but I like that little extra sweetness here), balsamic vinegar and tinned chopped tomatoes. Stir through and once brought to a boil, cover with a lid, reduce heat to low and cook for 45 minutes to 1 hour. Make sure to stir a few times along the way.
- Serve over zucchini noodles topped with sliced olives, feta, cherry tomatoes and fresh herbs like basil or parsley.To make the zoodles, I recommend about 1 small to medium zucchini per serving. Spiralize or slice with into ribbons with a carrot peeler and heat in a frying pan in a little olive oil. You don't need to cook the zucchini, just warm it up briefly. Season with a little salt and pepper as you like.
Notes
Ground turkey can be replaced with chicken. Beef or pork or a combination can, of course, be used as well.
For a paleo or Whole30 version, omit the feta or use a dairy-free alternative.
The meat sauce can be made ahead of time. It will keep for 3-4 days in the refrigerator or up to 3 months in the freezer.
Nutrition
Calories: 296kcal | Carbohydrates: 11g | Protein: 33g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 824mg | Potassium: 725mg | Fiber: 3g | Sugar: 6g | Vitamin A: 774IU | Vitamin C: 35mg | Calcium: 126mg | Iron: 3mg
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