Zucchini Noodles (Zoodles) and Meatballs are a simple and easy Whole30 weeknight meal for folks who want a healthier version of traditional spaghetti and meatballs!
You can make zoodles with a julienne peeler!
This tool makes me want to noodle-fy every vegetable in my crisper! Yes, I have a mandolin and a food processor but both are efficient, compact, inexpensive, and quick to clean. You can have “noodles” on the table in no time flat!
Serves 4
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.
UPDATE: A julienne peeler ain’t the only game in town anymore, folks. Behold: a spiralizer!
This thing is pretty darn efficient at cranking out a ton of zoodles in no time flat—and the kids love taking turns with it, too.
I also love this hand-held spiralizer, too!
Whichever way you slice it (har, har!): Poof! A big bowl of noodles!
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.
Serve immediately!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Zucchini Noodles (Zoodles) and Meatballs
Ingredients
- 6 medium zucchini
- 2 cups marinara sauce
- 1 pound bulk Italian sausage formed into 1½-inch meatballs
Instructions
- 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.
