I’m not sure if you’ve noticed the trend by now, but I LOVE creating healthier versions of my favorite cheat meals, and (as you could probably guess) this is yet another one. Now I LOVE spaghetti and meatballs. So much. I love pretty much all Italian food, actually, it just tastes so freakin’ good. But it’s all so full of wheat and gluten and sugar (probably why I love it) so I only eat it once in a blue moon now. Or at least the real stuff.
So I’ve come up with a way to trick myself into thinking I’m having some tasty Italian spaghetti and meatballs without the guilt and tummy troubles:
Hehe I love saying that. Zooooooodles, do the zoodle dance.
Bailey, what the heck are zoodles?! Simple: zucchini + noodles = zoodles. They’re just spiralized zucchinis! So quick and easy to make and waaay more nutritious (and less carbs and sugar) than real pasta.
Zucchinis are often overlooked as a veg, but they are nutrient-dense powerhouses. Zucchinis are great for people who are on low-carb diets because they’re mostly water and therefore low in carbs, calories, fats, and sugar. But they’re still loaded with potassium, manganese, vitamin C, and vitamin A. The high amount of vitamin C plays a huge role in reducing inflammation in the body which is crucial to a healthy gut, immune system, nervous system, and cardiovascular system. Zucchinis also help improve digestion because they’re so hydrating and full of electrolytes and other digestion-related nutrients. So yeah, I’d say they’re pretty amazing.
And is it just me or is a plant-based life the best kinda life? Cuz after I eat this I feel like I could take over the world. Not only is my tum-tum a huge fan, but steam those zoods just right and you won’t even know if you’re eating veg or pasta. So it’s time to get a quick forearm workout in and spiralize ALL THE ZUCCHINIS!!!!! (or at least enough to satisfy your pasta craving for now).
Zoodles with Ground Turkey Meatballs
- 4 large zucchinis
- 1 lb. lean ground turkey
- ½ brown onion, diced
- 2 large cloves garlic, minced
- ¼ cup chopped parsley plus extra for garnish
- Salt and pepper to taste
- ½ tsp dried oregano
- ½ tsp garlic powder
- 1 egg, beaten
- Extra virgin olive oil to drizzle on top
- Preheat oven to 350° F.
- Make the meatballs by combining all ingredients except the zucchini and olive oil in a bowl and mix to combine (I usually just use my hands). Form meatballs into about 1 inch balls and place on a greased cookie sheet. Bake for 25-30 minutes or until balls are thoroughly cooked throughout.
- Meanwhile, spiralize your zucchinis and place a pot on the stove on medium heat with about ¼ cup water in it. Let it heat up for 1-2 minutes and then place your zoodles in and cover. Let steam for about 2 minutes and then open and stir the zoodles around. Replace the lid and steam for another 2-4 minutes until they reach the desired firmness. Remove from heat and drain.
- Top the zoodles with your meatballs, EVOO, and parsley. Enjoy!