Print

Healthy Turkey Bolognese (Greek-Style) Recipe

Healthy Turkey Bolognese (Greek-Style) Recipe
Print Recipe

★★★★★

4.7 from 17 reviews

This Healthy Turkey Bolognese Greek-Style is a flavorful and nutritious twist on the classic Italian sauce, using lean ground turkey and fresh vegetables. Infused with aromatic Greek ingredients like oregano, olives, feta cheese, and a hint of sweetness from a chopped date, this dish offers a wholesome, low-fat alternative perfect for a hearty yet healthy meal. Serve it over warm zucchini noodles for a gluten-free, light dinner option.

Ingredients

Scale

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • ½ large red onion, finely diced
  • ½ red bell pepper (capsicum), diced into small cubes
  • ½ medium zucchini, diced into small cubes
  • 3 cloves garlic, minced
  • 1–2 small red chillies (optional)
  • Fresh parsley or basil, for garnish
  • A few sliced cherry tomatoes, for serving

Spices and Seasoning

  • ½ teaspoon salt (plus extra ½ teaspoon)
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper

Main Ingredients

  • 500 g (1.2 lbs) ground turkey, 7% fat mince
  • 1 tablespoon balsamic vinegar
  • 1 can chopped tomatoes with juice (approximately 400 g) plus 2-3 tablespoons water to rinse the can
  • 1 date, chopped (optional for sweetness)
  • ⅓ cup olives, diced or sliced
  • ⅓ cup feta cheese, crumbled

Instructions

  1. Sauté Vegetables: Heat 2 tablespoons of olive oil in a large, deep frying pan or heavy pot over medium heat. Add the finely diced onion, zucchini cubes, and red bell pepper cubes. Cook for 3-4 minutes, stirring occasionally until the vegetables soften. Next, add the minced garlic, ½ teaspoon salt, black pepper, and dried oregano. Continue to cook for another 4-5 minutes until the mixture is softened and golden. If using, add the red chillies now.
  2. Cook Turkey and Simmer Sauce: Add the ground turkey to the pan, breaking it apart with a spatula. Cook for 3-4 minutes until browned and no longer pink. Season with an additional ½ teaspoon salt. Stir in the chopped date, balsamic vinegar, chopped canned tomatoes with their juice, and 2-3 tablespoons of water from rinsing the can. Bring the mixture to a boil, then cover with a lid, reduce heat to low, and let it simmer gently for 45 minutes to 1 hour. Stir occasionally to prevent sticking and allow flavors to meld.
  3. Prepare Zucchini Noodles: For serving, use about one small to medium zucchini per person to make zucchini noodles (zoodles). Spiralize or slice the zucchini into ribbons using a spiralizer or vegetable peeler. Lightly heat the zoodles in a pan with a drizzle of olive oil just to warm them through; they do not need to be fully cooked. Season with a pinch of salt and pepper to taste.
  4. Serve and Garnish: Spoon the turkey bolognese sauce over the warm zucchini noodles. Top with diced or sliced olives, crumbled feta cheese, sliced cherry tomatoes, and garnish with fresh parsley or basil for a fresh, Mediterranean touch.

Notes

  • The chopped date is optional but adds a subtle sweetness that balances the acidity of the tomatoes.
  • For a spicier kick, adjust the number of red chillies or omit them for a milder version.
  • This dish pairs well with gluten-free pasta or whole grain pasta if zucchini noodles are not preferred.
  • Use lean ground turkey (7% fat) for a healthier, lower-fat meal.
  • Olives and feta add a salty, tangy flavor typical of Greek cuisine; consider omitting for a dairy-free version.
  • Leftover sauce can be refrigerated for up to 3 days or frozen for up to 2 months.
  • When reheating zucchini noodles, warm them gently to avoid mushiness.

Nutrition

Keywords: turkey bolognese, healthy bolognese, Greek bolognese, ground turkey recipe, zucchini noodles, low fat dinner, Mediterranean diet, lean turkey sauce

Find it online: https://cookcrisis.com/healthy-turkey-bolognese-greek-style-recipe/