Zucchini Bolognese

Yep, here is another zucchini recipe. You know we have it coming out our ears. This recipe can be used with the zucchini that you stored in your freezer or freshly grated zucchini.
Bolognese is traditionally a meat sauce. If you need help sneaking vegetables into your kid's diet - they will never know its in this.


Zucchini Bolognese
extra virgin olive oil
1/2 onion, chopped
2-4 garlic cloves, minced
2 cups grated zucchini (or more, depending on taste)
1/2 package of ground, lean turkey
2 cans (8 oz) tomato sauce
1 can (14.5 oz) can diced tomatoes
1/4 cup flat leaf parsley, chopped
a handful of fresh basil
Favorite pasta, cooked to al dente
Defrost zucchini, ring out liquid with clean kitchen towel. Set aside. Heat olive oil in large frying pan on medium high. Saute onions until slightly translucent. Add garlic and zucchini, saute for a few minutes, until color starts to appear. Add ground turkey, cook until almost completely cooked through. Add cans of sauce and tomatoes. Season according to your liking (I added a little italian seasoning, salt, and pepper). Just before serving, add chopped parsley and tear in basil leaves, saving some to top pasta.
I always like to use spaghetti, but you use what you like. Add pasta to sauce and toss until coated, adding some pasta water if sauce is too thick. Top with freshly grated Parmesan and remaining parsley and basil.
Enjoy!