Turkey and Zucchini Bolognese

On Wednesdays I like to cook up something quick and easy but really tasty! It is that part of the week when you just want to either put your feet up and relax or get out and do something fun. So the mid-week meal series I will bring you will have you enjoying your evenings without spending too much time cooking or cleaning!

It is hump day after all!!

I like to use ground Turkey instead of beef for a couple of reasons, it is much leaner making the dish healthier and studies show that red meat is high in dioxins which can cause endometriosis and also make the condition worse. Fruits and vegetables are shown to improve endo so I like to cram lots of them into my dishes. I plump up this dish with lots of Zucchini, peppers, onions and tomato’s. It’s really tasty and comforting without being too heavy and the best part is it’s very easy to make, I hope you enjoy.

Serves 2-3



  • 2 tablespoons olive oil
  • 1/2 pound Ground Turkey
  • 1 yellow onion thinly sliced
  • 1 zucchini (quartered and sliced)
  • 1 red pepper chopped
  • 6 cherry tomatoes halved
  • 1/4 cup of coconut milk (the drinking kind)
  • salt and pepper
depending on how quick you want to make it you can either use a jar of spaghetti sauce or make it with the following ingredients:
  • 1 tin of chopped tomatoes
  • 3 tablespoons tomato paste
  • 2 garlic cloves crushed
  • 5 tablespoons pesto
  • 1 tablespoons of dried oregano
  • salt and pepper


  • 1 package of quinoa pasta or any kind of gluten-free pasta you like.
  • water
  • salt

Heat the olive oil in a pan then brown the ground Turkey on a medium heat for about 5 mins. Add the onion and zucchini, cook until softened about 5 more mins. Add the pepper, tomatoes and sauce ingredients (if making the sauce i like to add the paste and garlic first and let them cook for about a minute then add the other ingredients, this improves the taste) reduce the heat to medium low and simmer for 15 mins.

While your sauce is simmering bring your water to the boil and a dash of salt and cook your pasta for around 13 mins (or how ever long the pasta box tells you to cook it for)

Add the coconut milk, salt and pepper to the Bolognese about 5 mins before your pasta is done. Drain and rinse in the pasta (i would not rinse wheat pasta but gluten-free is a little sticky so just a light rinse with warm water does the trick) season with salt and pepper. Top with your Bolognese and if you like some daiya.

2 thoughts on “Turkey and Zucchini Bolognese

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s