Turkey Bolognese Greek-Style (Low-Carb, With Video)

🧂 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

• 1 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.
• 2 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.
• 3 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.

Nutrition Info