Have you experimented with zucchini noodles before? They are honestly a delicious and perfect substitute for past, and happen to be in season right now! Being easy to dress up with flavourful toppings, similarly to how you would dress up a typical pasta dish, but without the high calorie count. This zucchini “spaghetti” with meatballs dish is perfect for the whole family, being quick to make with simple and natural ingredients!
I love incorporating spiralized vegetables into my lunch and dinner recipes! Sneaking in more nutrients and adding more flavour variety than normal. Zucchini in particular is a perfect vegetable for spiralizing, since it is: inexpensive and easy to spiralize, being a small soft vegetable. Not to mention how good zucchini actually is for you as well! It is high in water and fiber, meanwhile contains zero fat. While also boasting a rich nutritional profile of vitamins, minerals and phytonutrients!
Zucchini
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Ingredients
- Zucchini Spaghetti (1 portion):
- 1 spiralized zucchini
- 1/2 spanish onion (chopped)
- 1 tsp garlic powder
- Parmesan cheese
- Meatballs (8 portions - freezes well):
- 6 tbsp milk
- 2 lbs ground beef
- 1 egg
- 1 cup oatmeal
- 1/2 small sweet onion (finely chopped)
- 1/2 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tsp celery salt
- 4 tbsp fresh cilantro (chopped)
Instructions
- Preheat oven to 400°F.
- Make the meatballs by combining all ingredients in a large bowl, stirring until thoroughly combined. Then either barbecue or cook in the oven (bake for 18-22 minutes, or until done). This recipe freezes well and can be also used to make burgers.
- Wash then spiralize the zucchini, with the medium sized thickness blade option.
- Add oil to a large pan. Once warmed sauté the onion.
- Add in the zucchini once the onion is cooked. Toss for around 10 minutes, until the zucchini is cooked to al dente.
- Then add in the garlic powder, toss for another minute.
- Add the zucchini mixture into a bowl, topping with the meatballs and freshly grated parmesan.
Notes
The burger portion of the recipe makes significantly more than one portion size. Therefore I would recommend freezing whatever amount of meatballs that you have left, so that you can easily make this dish another time using the frozen meatballs.
Need more dinner ideas? Check these out:
Have you made zucchini “spaghetti” before?
Any comments or questions? I would LOVE to hear from you!
THE FIT HIVE
Happy Spaghetti Making,
xo Brigitte