This post and for the next few weeks I have scheduled posts in advance. Just in case baby decides to make her debut a little early and to give me time to adjust to life with a newborn.
Zucchini is plentiful in the summer. If I had a green thumb, or better yet actually watered my garden, just maybe I would consider growing it. It is my all time favorite veggie.
My mom used to make shredded zucchini as a side for dinner often. They were pretty similar to the zoodle craze that is going on now, so I knew I had to get myself a spiralizer and try out some zoodles. I picked up this one on Amazon, for a little over $10.
Even though we just redid the kitchen I have already run out of storage space, so keeping it small was key. I have heard awesome things about the big Paderno spiralizer, but I just don’t have the storage for that right now. My little handheld one works great for making zoodles or vegetable salads.
Because zucchini has a lot of water your sauce may get a little soupy once you mix everything together, just a warning.
But for a healthy, low carb dinner you can’t beat the flavor. My husband isn’t a spaghetti squash fan and I don’t like it in place of noodles so we have never been able to fool ourselves into eating that instead of pasta, but we both like zoodles. Not necessarily because they remind us of noodles (although much more so than spaghetti squash), but because we both like zucchini anyways.
- 1 lb ground turkey breast
- ¼ cup seasoned breadcrumbs
- ¼ cup grated Parmesan
- 2 carrots, grated
- ½ onion, grated
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, minced
- 1 egg
- ½ teaspoon salt
- 3-4 medium zucchini
- 1 tsp olive oil
- ⅛ tsp garlic powder
- pinch of salt and pepper
- 1 jar (about 28-32oz) marinara sauce (homemade or store bought)
- Combine turkey through pepper in a large bowl. Mix well and scoop into meatballs. I use my 1½ tablespoon cookie scoop to form them. Cover a large baking sheet with foil and broil meatballs for 10-15 minutes until cooked through.
- Heat sauce in a pot and drop meatballs in. Simmer while you prepare the zucchini noodles.
- Using a spiralizer or julienne peeler make "noodles" out of your zucchini. Heat a large skillet to medium, saute zucchini in olive oil. Add garlic powder and a pinch of salt and pepper. Toss to combine. Cook for 3-4 minutes just to heat everything up and slightly soften the zucchini.
- Serve zucchini in bowls straining out as much water as possible topped with sauce and meatballs.
Approx cost per serving: $3.36