Here’s a great way to put those delicious farmers market zucchinis to use. This twist on spaghetti and meatballs subs in zucchini noodles for almost half of the pasta while adding some freshness and crunch to the dish. To achieve the zucchini noodle look, you can use a julienne peeler or spiralizer, pick up some pre packaged zucchini noodles in the produce section of your local grocery store, or feel free to hand cut them with your knife.
Zoodles and Meatballs
- 1 lb meatballs
- 12 oz zucchini, about 2 zucchinis spiralized into noodles
- 12 oz spaghetti, broken in half
- 24 oz marinara sauce
- 2 oz parmesan cheese, grated
- 1 tsp red pepper flakes
1) Vacuum seal meatballs and place into Suvie pan. Fill pan with enough water to cover the meatballs, then load into upper right cooking zone.
2) Add zucchini noodles to a Suvie pan. Toss with olive oil, salt, and pepper to taste, then load into upper left cooking zone.
3) Place spaghetti noodles in the starch pan and load into starch zone.
4) Fill reservoir, enter cook settings and set to Cook Now or Schedule.
My Cook > Multi-Zone Settings
Protein: 160 degrees, 1 hour
Vegetable: 5 minutes
Starch: 10 minutes
5) After the cook is complete, remove meatballs, zucchini noodles, and spaghetti from Suvie. Empty the meatballs from packaging, pat dry, and return to Suvie pan. Add marinara to meatballs and coat in the sauce. Return pan to Suvie and broil for 10 minutes.
6) During the broil, mix together zucchini noodles and spaghetti. Toss, then season with olive oil, salt, and pepper to taste.
7) After the broil, remove the meatballs and sauce from Suvie. Divide the noodles between plates and top with the meatballs and sauce. Garnish with parmesan cheese and red pepper flakes.
Nutritional Information per serving (4 servings per recipe): Calories 545, Total Fat 32g, Total Carbohydrates 86g, Total Sodium 1225mg, Total Protein 21g