Prep the zucchini: Wash and spiralize the zucchini into noodles. If you don’t have a spiralizer, use a julienne peeler or buy pre-spiralized zoodles. Spread them on a clean towel, lightly salt, and let them sit while you make the sauce to draw out excess moisture.

Start the aromatics: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until soft and fragrant.

Add garlic and tomato paste: Stir in the garlic and cook 30 seconds. Add tomato paste and cook 1–2 minutes to caramelize it slightly—this deepens the flavor.

Brown the turkey: Push the vegetables to the sides and add another tablespoon of olive oil if the pan looks dry. Add ground turkey, season with salt and pepper, and break it up with a spoon. Cook until no longer pink and lightly browned, 5–7 minutes.

Build the sauce: Stir in crushed tomatoes, broth, oregano, basil, red pepper flakes (if using), and bay leaf. Bring to a simmer, then reduce heat to low. Cook 12–15 minutes, stirring occasionally, until slightly thickened.

Finish with acid and adjust: Remove the bay leaf. Stir in 1–2 teaspoons balsamic vinegar to brighten. Taste and adjust salt, pepper, herbs, or heat.

Sauté the zoodles: In a separate large skillet, heat 1 tablespoon olive oil over medium-high. Pat the zucchini dry, then add to the pan. Toss for 2–3 minutes until just crisp-tender. Do not overcook. Season with a pinch of salt and pepper.

Serve: Divide zucchini noodles among bowls. Spoon turkey Bolognese over the top. Garnish with chopped basil or parsley and a sprinkle of Parmesan, if you like.