Zucchini Spaghetti (Zoodles!) & Meatballs by Michelle Tam / Nom Nom Paleo
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Zucchini Noodles (Zoodles) and Meatballs

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Gluten-free, Italian, Paleo, Whole30, Zoodles
Servings: 4 servings
Author: Michelle Tam


  • 6 medium zucchini
  • 2 cups marinara sauce
  • 1 pound bulk Italian sausage formed into 1½-inch meatballs


  • 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. 
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