Italian Turkey Bolognese with Zucchini Noodles

Spiralize 500 g of zucchini into thin noodles (or slice into thin ribbons using a vegetable peeler). Spread them on paper towels and pat them thoroughly dry to remove excess surface moisture.

Mince 2 garlic cloves. Finely slice 15 g of fresh basil. Finely grate 30 g of parmesan cheese.

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant and lightly golden, ensuring it does not burn.

Pour 400 g of canned crushed tomatoes into the saucepan. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring to a gentle simmer and cook uncovered for 5 minutes to concentrate the flavors.

Stir 400 g of leftover cooked ground turkey (reserved from Day 1) and half of the sliced basil (7 g) into the tomato sauce. Simmer for an additional 5 minutes until the turkey is thoroughly heated through.

While the sauce finishes, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the zucchini noodles and a pinch of salt. Sauté rapidly for 2 to 3 minutes, tossing constantly, until just tender-crisp. Immediately transfer to a plate and drain any liquid that pools.

Divide the sautéed zucchini noodles between two serving bowls. Spoon the hot turkey Bolognese sauce over the noodles. Garnish with the remaining sliced basil and 30 g of grated parmesan cheese.