Healthy Zucchini Spaghetti
A low-carb, fiber-rich dinner that combines zucchini noodles with savory, golden-baked meatballs, topped with marinara sauce and parmesan. Perfect for quick weeknight dinners or meal prep.
Equipment
- 1 Spiralizer
- 1 Large Mixing Bowl
- 1 Baking Sheet
- Parchment Paper (as needed)
- Small Cookie Scoop
Ingredients
For Zucchini Noodles:
- 40 oz zucchini about 8 medium
For Meatballs:
- ¾ lb ground beef
- ⅓ cup grated parmesan cheese
- 2 tsp Italian seasoning
- ¼ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp heavy cream
- 2 tbsp onion grated
- 1 large egg
- 2 cloves garlic minced
- 1 tbsp fresh parsley chopped
For Assembly:
- 1 ¼ cup marinara sauce divided into 3/4 cup and 1/2 cup
- 2 tbsp grated parmesan cheese optional, to taste
Instructions
- Prepare the Zucchini Noodles: Wash and dry the zucchini thoroughly, then use a spiralizer to create long, uniform noodles. If you prefer, trim the ends of each zucchini for an even spiral, then either bake the noodles in a preheated oven at 400°F (204°C) for 10–12 minutes until tender yet firm, or sauté them quickly in a skillet with a drizzle of olive oil to soften. Set aside on a plate while you prepare the meatballs, taking care not to overcook so they retain a slightly al dente texture.
- Mix the Meatball Ingredients: In a large mixing bowl, combine grated parmesan, Italian seasoning, sea salt, black pepper, heavy cream, grated onion, minced garlic, chopped parsley, and the egg. Gently fold in the ground beef until just combined, being careful not to overwork the mixture, which can make the meatballs dense. Use your hands or a spoon to ensure an even distribution of all flavors throughout the meat.
- Shape the Meatballs: Using a small cookie scoop or your hands, form the meat mixture into 1-inch (2.5 cm) round meatballs and place them evenly on a baking sheet lined with parchment paper. Ensure the meatballs have enough space between them to allow hot air to circulate for even cooking. This step also makes the meatballs uniform in size, ensuring they bake consistently without drying out.
- Bake the Meatballs: Preheat the oven to 425°F (218°C). Bake the meatballs for approximately 10 minutes, until they are cooked through but still juicy in the center. After baking, use a paper towel to gently blot any excess moisture around the edges, which helps them crisp up nicely when broiled.
- Broil for a Golden Finish: Switch the oven to the broil setting and move the baking sheet to the top rack. Broil the meatballs for 2–3 minutes until they develop a golden-brown exterior, keeping a close eye to avoid burning. This final step adds a delicious, caramelized texture to the meatballs and enhances their flavor.
- Heat the Marinara Sauce: While the meatballs are baking, pour 3/4 cup of marinara sauce into a small saucepan and gently heat over medium-low heat, stirring occasionally until warm. If using store-bought sauce, this step ensures the flavors are fully developed and ready to coat the zucchini noodles.
- Toss the Zoodles with Sauce: Place the cooked zucchini noodles in a large mixing bowl, then pour the heated 3/4 cup marinara sauce over them. Toss carefully to coat each noodle evenly, ensuring the zoodles absorb some of the sauce without becoming mushy. This step blends the flavors while keeping the noodles light and tender.
- Assemble the Plates: Divide the zucchini noodles onto six plates, arranging roughly 1 cup of noodles per serving. Top each portion with four meatballs and spoon the remaining 1/2 cup of marinara sauce over the meatballs for added richness. Sprinkle with grated parmesan cheese to taste for an extra layer of savory flavor and visual appeal.
- Serve and Enjoy: Serve immediately while warm, garnishing with additional parsley if desired. This meal is best enjoyed fresh but can also be portioned for meal prep and reheated gently on a stovetop or in the microwave for a satisfying, low-carb dinner anytime.
Notes
- Serving size: 1 cup zucchini spaghetti with 4 meatballs and sauce.
- Zucchini noodles can be spiralized ahead of time and stored in an airtight container in the fridge for up to 24 hours.
- Use a cookie scoop for uniform meatballs to ensure even cooking.
- Avoid over-mixing meatball ingredients to keep them tender and juicy.
- For extra flavor, finish meatballs under the broiler for a golden crust.
- Leftover sauce, meatballs, and zoodles can be stored separately for meal prep.
