Zucchini Noodles with Turkey Meatballs

Zucchini Noodles with Turkey Meatballs

Try this healthy dish that substitutes zucchini for pasta on a cold winter evening. Use a healthy sauce from a jar or prepare your own sauce.

Zucchini with Turkey Meatballs
  • Meatballs
  • Cooking spray
  • 1 ¼ pounds lean ground turkey
  • 2 garlic cloves, minced
  • 1 tablespoon dried oregano
  • ¼ cup fresh Italian parsley, finely chopped
  • 1 teaspoon dried minced onion
  • 2 tablespoons grated Parmesan cheese
  • 1 egg, slightly beaten
  • ½ cup oatmeal
  • Noodles and Sauce
  • 1 (24-ounce) jar lower-sodium pasta sauce
  • 4 medium zucchini

Preparation: 1. Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray.
2. Mix the turkey, garlic, oregano, parsley, dried onion, parmesan cheese, egg, and oatmeal in a bowl and mix well.
3. Scoop the meat mixture into 12 meatballs and lay them on the baking sheet.
4. Bake the meatballs for 25-30 minutes or until cooked through and they reach an internal temperature of 165 degrees F.
5. While the meatballs are cooking, use a julienne peeler, a spiralizer, or mandolin set on the julienne setting and cut the zucchini into “noodles”. Place the noodles in a large microwave dish with a lid and microwave for 2 minutes.
6.Heat the marinara sauce in a large sauce pan. Add the cooked meatballs to the hot sauce and pour over zucchini noodles.

Makes: 4 servings

Per serving:
1 zucchini + 3 meatballs
Calories 445
Carbohydrate 29 g
Protein 37 g
Fat 20.0 g
Saturated Fat 4.8 g
Sugars 11 g
Dietary Fiber 7 g
Cholesterol 150 mg
Sodium 605 mg
Adapted from www.diabetes.org