Welcome to the meal I’ve been eating almost every single day for the last few weeks. I’m obsessed with zucchini noodles. Mainly because there’s nothing I love more than normal Spagehtti and Meatballs, but since I’m trying to cut back on carbs, this is my alternative (for now).
There are plenty of zucchini noodles around the web; this is my version, which I’m strangely excited to share.
For the noodles, I used a Spiralizer. I recently purchased mine at Kohls on sale for $40. You can also grate cheese, cucumber ribbons, spiral apples and some yummy curly fries. WIN! If you don’t want to buy one, you can use a mandolin, though be careful because they can be a bit dangerous. The Spiralizer is the only kitchen tool that will make noodles that are spirally and beautiful.
See full recipe below:
Cut the zucchini in half so it will fit in the top.
Place on the spiral blades right in the middle of the plastic case and then place the top right over the zucchini. Push down until the zucchini is completely gone.
To make the zucchini noodles, add a teaspoon of olive oil to a sauté pan. When the oil is hot, add the zucchini noodles, cooking them for about 3 to 5 minutes. I say go with what you like. I go a bit under because I like them to have a bit of bite. I mean, I can just stare at them all day long. Am I the only one obsessed with how pretty they are?!
I bought these amazing turkey meatballs from Trader Joes. (even my son loves them)…. To boil the meatballs, add a few tablespoons of olive oil to a large pan and add water. Boil the meatballs for about 15 minutes while you make the sauce. Transfer them to a bed of paper towels to drain. Sprinkle with some garlic salt and parsley.
Add them to a big bowl and toss with a few tablespoons of tomato sauce. Place the meatballs on top and garnish with a small sprinkling of parmesan cheese and a handful of Italian parsley.
Have you tried Zoodles yet? What recipes are you loving right now?