Turkey Tomato Sauce + Zucchini

Not your typical tomato sauce.  Full of veggies and lean ground turkey.  It's perfect over roasted spaghetti squash, zoodles, pasta or used for stuffed zucchini.  

To make the stuffed zucchini: Heat oven to 375 degrees.  Cut zucchini lengthwise and scoop out seeds, making a well for the sauce and arrange on a baking dish.  Spoon prepared sauce into zucchini.  Place in oven and roast 20 minutes.  Top with grated cheese while it's still hot. 

Makes about 1 quart.

Turkey Tomato Sauce 

small splash olive oil

1 small yellow onion, diced

1 green bell pepper, seeded, diced

2 stalk celery, diced

4 garlic cloves, minced

1 lb ground turkey

28 oz canned tomato puree

2 bay leaves

4 thyme sprigs, stems discarded

1 teaspoon worcestershire sauce

1/4 teaspoon cayenne powder

Heat oil in a sauce pan over medium heat.  Add diced onion.  Cook until soft, 5 minutes.  Add bell pepper, celery and garlic, cook 5 minutes.  Add turkey: cook, breaking up meat, until cooked through, about 8 minutes.  Stir in tomato puree, bay leaves, thyme, worcestershire sauce and cayenne powder.  Simmer 10 minutes.  Season with salt and pepper.