Zucchini Noodle Recipe with Meatballs

by AdobeStock/fahrwasser

1 hr DURATION

30 min COOK TIME

30 min PREP TIME

2 servings SERVINGS

Directions

• Preheat oven to 400 F. Cover large baking sheet with parchment paper; set aside.
• In large bowl, combine parsley, ground meat, half the minced garlic, salt, seasoning, breadcrumbs and egg. Knead with hands until thoroughly mixed.
• Moisten hands with water. Scoop out heaping tablespoon meat mixture, and roll into ball. Place on prepared baking sheet. Repeat with remaining meat mixture, spacing meatballs 1⁄2 inch apart.
• Bake meatballs for 25 minutes, or until browned and cooked through.
• Meanwhile, place zucchini noodles in colander, and toss with sea salt. Let sit and strain for 30 minutes to remove excess water. Rinse and pat dry with paper towels or clean tea towel.
• Heat olive oil in large skillet over medium-high heat. Add zucchini noodles and sauté for 2 minutes. Add remaining minced garlic, and sauté for additional 1 to 2 minutes.
• In saucepan, heat pasta sauce until hot.
• Divide zucchini noodles evenly between 2 bowls. Top each with sauce and meatballs, and garnish with Parmesan.

Swap starchy pasta out with a vegetable in this zucchini noodle recipe with classic Italian-style meatballs for a filling yet healthy one-dish meal.

Any day you can replace starchy pasta with a vegetable is a good food day in my book. So the classic spaghetti and meatballs gets a modern makeover in this zucchini noodle recipe. This dish really satisfies without leaving you feeling stuffed and bloated. Make extra meatballs (double the recipe) and freeze them for dinner next week. To cut the zucchini into noodles, use a spiral vegetable slicer. The slicer will cut the zucchini all in one shot, so keep a pair of kitchen shears in hand to cut the ribbons into pasta lengths.

Try more healthy one-bowl comfort foods.

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