Why You’ll Love This Recipe
I keep coming back to this turkey Bolognese because it’s both wholesome and comforting. The combination of lean turkey and vegetables makes it high in protein and fiber, while the feta, olives, and herbs give it a bold Mediterranean flavor. It’s perfect for meal prep, freezer-friendly, and easy enough for a weeknight dinner. Plus, I can customize it based on whatever veggies or sides I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
olive oil
-
red onion, finely diced
-
red bell pepper, diced
-
zucchini, diced
-
garlic cloves
-
salt
-
black pepper
-
dried oregano
-
small red chilies (optional)
-
ground turkey (7% fat)
-
balsamic vinegar
-
canned chopped tomatoes (plus a few tablespoons of water)
-
date, chopped (optional)
-
olives, diced or sliced
-
feta cheese, crumbled
-
fresh parsley or basil
-
cherry tomatoes, sliced
Directions
-
I heat olive oil in a large pan over medium heat and sauté the onion, bell pepper, and zucchini for 3–4 minutes.
-
Then, I add garlic, oregano, salt, pepper, and chili (if using), and continue cooking for another 4–5 minutes until the veggies are soft and golden.
-
I add the ground turkey to the pan, cooking it for about 3–4 minutes, breaking it apart as it browns.
-
Once the meat is mostly cooked through, I stir in the balsamic vinegar, chopped date, chopped tomatoes, and a little water to rinse out the can.
-
I bring the sauce to a boil, then reduce the heat to low, cover with a lid, and let it simmer for 45 minutes to 1 hour, stirring occasionally.
-
I serve the finished Bolognese over zucchini noodles and top it with olives, crumbled feta, cherry tomatoes, and fresh herbs.
Servings and timing
This recipe makes 4 servings. It takes about 20 minutes to prep and 1 hour to cook, so the total time is approximately 1 hour and 20 minutes.
Variations
-
I sometimes swap turkey for ground chicken, beef, or pork depending on what I have.
-
To keep it dairy-free or Whole30, I leave off the feta or use a plant-based version.
-
For extra veggies, I add spinach or mushrooms during the last 10 minutes of simmering.
-
When I’m not low-carb, I serve it over spaghetti or brown rice instead of zoodles.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave until hot. I also freeze individual portions of the meat sauce for up to 3 months—it’s a great meal to thaw and reheat on busy days.
FAQs
Can I make this ahead of time?
Yes, I often make the sauce ahead and store it in the fridge. The flavors only get better after sitting overnight.
What’s the best way to make zucchini noodles?
I spiralize small to medium zucchinis and lightly heat them in a pan with a little olive oil for just 1–2 minutes—just enough to warm them up without getting soggy.
Can I skip the date?
Yes, but I like the subtle sweetness it adds to balance the acidity of the tomatoes. A small amount of honey or maple syrup works as a substitute too.
How spicy is this with the chili?
It’s mildly spicy, but I adjust the heat depending on who’s eating. I sometimes use just one chili or skip it altogether for a milder version.
Can I use fresh tomatoes instead of canned?
Absolutely. I chop and cook down about 3–4 fresh tomatoes if I want a fresher sauce, though I often stick with canned for convenience.
Conclusion
This Greek-style Turkey Bolognese is one of my favorite ways to enjoy a healthy, flavor-packed dinner that still feels comforting. With simple ingredients, bold Mediterranean flavors, and a flexible base, it’s a recipe I turn to again and again—whether I’m eating low-carb, meal prepping, or just craving something cozy and satisfying.
Print
Healthy Turkey Bolognese (Greek-Style)
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Mediterranean-inspired turkey Bolognese is packed with veggies, herbs, and flavor. Serve over zucchini noodles, pasta, or rice for a healthy and hearty meal.
Ingredients
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
½ teaspoon salt
1 teaspoon dried oregano
½ teaspoon black pepper
1–2 small red chilies (optional)
500g (1.2 lbs) ground turkey (7% fat)
1 tablespoon balsamic vinegar
1 can chopped tomatoes (with juice) + 2–3 tablespoons water to rinse the can
½ teaspoon extra salt
1 Medjool date, chopped (optional, for sweetness)
⅓ cup olives, diced or sliced
⅓ cup feta cheese, crumbled
Fresh parsley or basil, for garnish
Sliced cherry tomatoes, for garnish
To Serve (Optional):
Zucchini noodles (1 small–medium zucchini per serving), spiralized or ribboned
Olive oil, salt, and pepper (for warming the zoodles)
Instructions
Heat olive oil in a deep skillet or heavy-bottomed pot over medium heat.
Add onions, bell peppers, and zucchini. Sauté for 3–4 minutes.
Add garlic, salt, pepper, and oregano. Cook for another 4–5 minutes until softened.
Stir in chili (if using), then add the ground turkey. Cook for 3–4 minutes, breaking up the meat.
Add the extra salt, chopped date, balsamic vinegar, and canned tomatoes (plus rinsing water).
Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, stirring occasionally.
Prepare zucchini noodles by lightly heating them in a skillet with olive oil (just to warm, not cook through).
Serve Bolognese over zucchini noodles. Top with olives, feta, cherry tomatoes, and fresh herbs. Enjoy!
Notes
Ground turkey can be swapped for ground chicken, beef, pork, or a mix.
Omit feta or use a dairy-free version for Paleo or Whole30 compliance.
This meat sauce can be made ahead and stored in the fridge for 3–4 days, or frozen up to 3 months.
The chopped date adds a subtle sweetness and balances the acidity from the tomatoes — feel free to skip it.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Simmering, Sautéing
- Cuisine: Mediterranean
