Zucchini Spaghetti
Indulge in the perfect blend of savory flavors with this Zucchini Spaghetti recipe. Tender ground beef and turkey meatballs, complemented by a luscious tomato sauce and served over zucchini noodles, create a wholesome and satisfying dish.
Ingredients
- olive oil , for frying
FOR THE MEATBALLS: (use frozen or premade if preferred):
- 3/4 pounds ground beef chuck
- 1/2 pound ground turkey
- 1/4 cup grated Parmesan cheese omit and sub with nutritional yeast for Whole30 or paleo
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 1 large egg lightly beaten
- 1/4 onion minced
- 2 garlic cloves minced
- 2 Tablespoons almond flour or use gluten free bread crumbs for non low carb
- 1 Tablespoon chopped fresh parsley
FOR THE TOMATO SAUCE (can also use jarred marinara sauce):
- 1 medium onion finely chopped
- 2 carrots peeled and diced
- 3 cloves garlic finely chopped
- Salt and pepper to taste
- 3 tablespoons tomato paste
- 1 (14 ounce) can diced tomatoes (Italian or fire-roasted)
- 1 (28-ounce) can crushed tomatoes
- 1 cup low sodium beef broth
- 1 teaspoon dried oregano
- 1 bay leaf
- 3/4 teaspoon dried basil
- 5-6 medium zucchini about 2 1/4 pounds total, spiralized into noodles using a spiralizer or vegetable peeler
- chopped parsley for serving
- grated Parmesan cheese for serving, leave out for Whole30
Instructions
FOR THE MEATBALLS:
-
Combine the ground beef, turkey, cheese, Italian seasoning, salt, pepper, onion and garlic together. Stir in egg, almond flour and parsley until just combined. Do not overmix.
-
Using your hands, form into round 1.5" meatballs.
-
TO COOK ON THE STOVE: Heat 2-3 tablespoons oil in a large 12" skillet on medium heat. Add the meatballs in a single layer and cook for 8-10 minutes, browning on all sides. Transfer to paper-lined plate and repeat, if necessary with remaining meatballs.
-
TO COOK IN THE OVEN: Preheat oven to 415 F. Place the meatballs on a large baking sheet lined with parchment paper, in a single row. Bake for 15-20 minutes, or until cooked through.
FOR THE TOMATO SAUCE:
-
Discard oil and wipe down the same skillet. Heat 2 teaspoons olive oil on medium-high heat. Add onions, carrots, and garlic and cook until softened and fragrant. Season with salt and pepper. Add tomato paste and cook for 30 seconds. Add the tomatoes, broth, oregano and bay leaf. Bring to a boil and simmer gently until sauce thickens about 20 minutes. Stir in basil and adjust seasonings as needed. Add the cooked meatballs and simmer, until heated through.
TO MAKE THE ZUCCHINI NOODLES:
-
Spiralize zucchini using a spiralizer or vegetable peeler into noodles. At this point, you can divide into bowls if serving raw.
-
To cook zoodles, lightly oil a pan over medium-high heat. Add zucchini and saute for 1-2 minutes or slightly softened but still tender. Do not overcook.
TO ASSEMBLE:
-
Transfer to bowls and spoon sauce and meatballs over zucchini noodles. Sprinkle with freshly chopped parsley and Parmesan cheese, if desired.
Recipe Video
Recipe Notes
- Turkey Meatballs: If you have extra meatballs, you can freeze them for later use or refrigerate for up to 3 days.
- Zucchini Noodles: You can spiralize the zucchini noodles ahead of time and store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that they may release some moisture as they sit, so it's best to eat them fresh if possible.
- How to freeze: While it's best to enjoy zoodles fresh for the best texture and flavor, you can freeze them for later use. First, blanch the zoodles in boiling water for about 1-2 minutes, then plunge them into ice water to stop the cooking process. Pat them dry and freeze them in airtight containers or freezer bags for up to 3 months.