Zoodles with turkey meatballs

Zucchini noodles are easy to cook, make a great substitute for pasta, and are delicious.

Contributed by Michele Ang


Zoodles with turkey meatballs

In my house, warm summer days make us crave dishes that are light, delicious, vibrant, and healthy. If you’ve never tried spiralized zucchini as a substitute for noodles, now is the time. “Zoodles” are not only low-carb, they’re also easy to cook, grain-free, and super simple to customize. If you’re already a fan of zoodles, I guarantee this recipe will make you love them even more.

Zoodles with turkey meatballs make a delicious “pasta” dinner, and making zoodles is one of my favorite ways use up our garden zucchini. I top mine with jarred or homemade marinara sauce, depending on what I have on hand. And, you can serve the zoodles raw or cooked.

Servings: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients

  • 1 pound lean ground turkey
  • 1/2 cup fresh herbs, chopped (parsley, basil, or dill)
  • 1/2 cup red onion, diced
  • 1/4 cup sun-dried tomatoes canned in oil, drained and chopped
  • 1/2 cup carrots, finely chopped or shredded
  • 1/2 cup portobello mushroom, chopped
  • 1 teaspoon dried oregano
  • 1/2 cup raw oats
  • 1 large egg
  • 1 tablespoon garlic, crushed
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil, plus a little extra if cooking the noodles
  • 4 cups zucchini, spiralized into noodles (about 4 medium zucchinis)
  • 2 cups marinara sauce
  • Optional: Chopped parsley
  • Optional: Parmesan cheese

Directions

  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, combine the ground turkey, herbs, onion, sun-dried tomatoes, carrots, portobello mushrooms, oregano, oats, egg, garlic, salt, and pepper. Mix well.
  3. Roll the turkey mixture into meatballs, about 1 1/2 inches in diameter.
  4. In a nonstick frying pan or cast-iron skillet over medium-high heat, heat 1 tablespoon of olive oil.
  5. Add the meatballs to the heated oil and sear them until golden brown, about 2 minutes on each side. Move the meatballs to a cooling rack when cooked through.
  6. Place the meatballs on a baking sheet covered in foil and cook in the oven for 12 to 15 minutes, or until internal temperature reaches 165 degrees F.
  7. While the meatballs are cooking, divide the zucchini noodles into bowls if serving raw. In a pan over medium heat, add the marinara sauce and cook until warm, about 1 to 2 minutes. Spoon the marinara sauce and meatballs on top of the zucchini noodles.
  8. If you are cooking your zucchini noodles, lightly oil a pan and place it over medium-high heat. Add the zucchini and marinara sauce and cook for 1 to 2 minutes, or until slightly softened but still tender. Transfer the noodles to a bowl and spoon the meatballs on top.
  9. Sprinkle with freshly chopped parsley and Parmesan cheese, if desired. Enjoy!

Nutrition Information (per serving)

  • Calories: 360
  • Total fat: 16 g
  • Saturated fat: 3 g
  • Cholesterol: 95 mg
  • Sodium: 550 mg
  • Total carbohydrate: 30 g
  • Dietary fiber: 4 g
  • Sugars: 4 g
  • Added sugars: 0 g
  • Protein: 32 g

Note: Sodium will vary, depending on brand of marinara sauce.