Zucchini Noodles with Turkey Bolognese

For the Bolognese Sauce

In a pot over medium high heat, add olive oil and diced veggies. Cook for about 10 minutes until the vegetables have begun to soften and brown slightly. Next, add the minced garlic and oregano and cook for 1 minute.  Add the ground turkey and break up with a spoon. Cook until the turkey is browning, about 10 minutes. Add the canned tomatoes, salt, and pepper. Stir while scraping up any brown bits from the pan. Reduce the heat and let simmer for about 15-20 minutes, stirring occasionally, or until the vegetables are tender. Taste for seasoning and adjust salt/pepper. 

Meanwhile, in a large saute pan add the zucchini noodles with sundried tomatoes that have been drained. Cook on medium heat with a lid on the pan so that the zucchini spirals can soften. Cook for about 5-10 minutes, stirring every minute. The goal is to get them slightly softened, not brown.

Once the liquid has evaporated and the spirals have softened, add the bolognese sauce. Add the cheese and stir to combine. Top each serving with additional cheese and enjoy!