Zucchini Spaghetti and Meatballs Recipe

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Add zucchini to this spaghetti and meatballs recipe to reduce calories and add a great flavor punch.
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4 servings SERVINGS


  • 1 pound ground meat (beef, turkey, pork or chicken, or a combination)
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon sea salt
  • Italian seasonings or fresh herbs, minced, to taste
  • 2 tablespoons olive oil
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 2 large zucchini, ends trimmed and run through a spiralizer
  • 1/3 cup finely grated Parmesan cheese


  • Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, combine ground meat, egg, breadcrumbs, sea salt and seasonings. Mix together with your hands or a rubber spatula until thoroughly combined.
  • Scoop out two tablespoons meat mixture and form into a meatball; place on prepared baking sheet. Repeat with remaining meat mixture.
  • Bake meatballs for 8 minutes; turn over and bake for an additional 8 minutes. Remove from oven; set aside.
  • In a sauté pan over medium-high heat, warm the olive oil. Add carrots and cook until just tender, about 8 minutes. Add garlic, red pepper flakes, salt and pepper, and cook for an additional minute.
  • Add the zucchini and toss all together; cook for 2 minutes. Remove from heat. Add cheese and toss again.
  • Divide mixture evenly among 4 serving bowls, and top evenly with meatballs. Drizzle with a little high-quality olive oil and coarse sea salt, and serve immediately.Want more great zucchini recipes? Check out Easy Zucchini Recipes to Use Up That Surplus.