Zucchini Noodles (Zoodles) and Meatballs
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 medium zucchini
- 2 cups marinara sauce
- 1 pound bulk Italian sausage formed into 1½-inch meatballs
Method
- Wash the zucchini and cut a thin slice off the bottom of each one so they won’t roll around on the cutting board. Place the zucchini flat-side down on the cutting board and go to town with the julienne peeler. If you keep the top on, you can grasp it to keep the squash steady. (Alternatively, slice the ends off the zucchini and spiralize them with a spiralizer.)
- In a medium saucepan, heat up the marinara sauce over medium heat until simmering. Plop in the meatballs and stir well. Cover the pan and simmer the meatballs until cooked through.
- Stir the raw zoodles into the meatballs and sauce and cook until the desired softness. Divide into four bowls and serve immediately.