Zucchini Spaghetti with Gluten-Free Vegetarian Meatballs
Try this Zucchini Spaghetti with Gluten-Free Vegetarian Meatballs recipe
Try this Zucchini Spaghetti with Gluten-Free Vegetarian Meatballs recipe
- 1 garlic clove minced
- salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1 pinch red pepper flakes
- for the pasta:
- 1/4 cup chopped fresh parsley
- 2 tablespoon water
- 1 carrot, chopped
- 4 ounces button mushrooms sliced
- 1/2 red onion chopped
- 1 cup lentils
- for the meatballs:
- 4 medium zucchinis
- 1 tablespoon extra virgin olive oil + more to drizzle (about 1/
- 1 celery stalk chopped
- 1.5 tablespoons tomato paste
- 1 egg + 1 egg white
- 1/4 cup grated parmesan cheese + more to garnish
- 2 tablespoons finely chopped walnuts
- for the breadcrumbs (makes about 1/4 cup):
- 4 tablespoons almond flour
- 1.5 cups favorite canned tomato sauce (i love rao’s tomato
- Carbohydrate 48.8498507458189 g
- Cholesterol 0 mg
- Fat 8.79504251386228 g
- Fiber 21.6000871138165 g
- Protein 20.7401590960243 g
- Saturated Fat 0.854003584457681 g
- Serving Size 1 1 Serving (363g)
- Sodium 63.2381180165042 mg
- Sugar 27.2497636320024 g
- Trans Fat 0.665458065137653 g
- Calories 341 calories
Step-by-step
- Combine the lentils and 4 cups of water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft but not falling apart, about 20 minutes. Drain the lentils and allow to cool.
- Meanwhile, add the olive oil to a large skillet and cook the onions, carrots, celery, garlic, thyme and season with salt and pepper over medium-high heat, stirring frequently, for about 7 minutes, until the vegetables are tender and just beginning to brown.
- Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed.
- Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
- In a small mixing bowl, add in the almond flour and water and massage with hands until dough-like.
- Place a medium skillet over medium-high heat and once heated, add in the dough, crumbling into pieces with your fingers. Break the dough up with a wooden spoon or spatula and let toast until breadcrumb-like, yielding about ½ cup. Set aside.
- Add the eggs, Parmesan, prepared breadcrumbs, parsley and walnuts to the cooled vegetables and lentils and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
- Preheat the oven to 400 degrees. Drizzle the olive oil into a baking dish and use your hand to evenly coat the entire surface. Set aside.
- Roll the mixture into round golf ball-size meatballs (about 1 ½ inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, in rows.
- Roast the meatballs for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes in the baking dish before serving.
- Meanwhile, spiralize the zucchinis with Blade D and trim the noodles. Set aside.
- Ten minutes before the meatballs are done roasting, place a large skillet over medium heat and once heated, add in half of the zucchini noodles. Cook for 3 minutes or until cooked to your preferences. Set aside in a large mixing bowl and then cook the remaining zucchini noodles.
- Meanwhile, place a medium pot over medium-high heat and add in the tomato sauce. Cook to heat up, about 5 minutes. Place at a simmer until ready to use.
- Once zucchini noodles, sauce and meatballs are cooked, prepare your bowls. Divide the zucchini into four bowls, top with equal amounts of sauce and then top with 3 meatballs each. Top with parmesan cheese.
A Busy Mom's Delight: Zucchini Spaghetti with Gluten-Free Vegetarian Meatballs
Life as a working mom is a whirlwind of school pick-ups, work deadlines, and the ever-present challenge of putting a healthy and delicious meal on the table. I crave simplicity and wholesome ingredients, and this Zucchini Spaghetti with Gluten-Free Vegetarian Meatballs recipe has become a lifesaver. It’s a dish that's both nutritious and surprisingly quick to prepare, even on my busiest weeknights. The vibrant green zucchini noodles offer a light and refreshing alternative to traditional pasta, and the hearty vegetarian meatballs are packed with protein and flavor. The best part? The entire family loves it! No more picky eaters complaining about dinner – this one's a winner for everyone.
The beauty of this recipe lies in its adaptability. Feel free to swap out ingredients based on what you have on hand. Don't have fresh parsley? Dried works just as well. No walnuts? Almonds or sunflower seeds will add a nice crunch. I've even experimented with different types of lentils – red lentils cook faster, while brown or green lentils provide a slightly firmer texture. The key is to keep it simple and to have fun with it! This isn't some Michelin-star recipe; it's a practical solution for busy people who still want to eat well.
Preparing the Meatballs: The process of making the meatballs is quite straightforward. It involves combining cooked lentils with a medley of sautéed vegetables – onions, carrots, celery, and mushrooms – to create a flavorful and hearty base. The addition of almond flour creates a wonderfully textured, gluten-free binding agent. I find it easier to form the meatballs into small, manageable sizes for even cooking. Roasting them in the oven ensures they are cooked through and beautifully browned.
Zucchini Noodles: Zucchini noodles, or "zoodles," are a fantastic low-carb alternative to regular pasta. Using a spiralizer makes quick work of transforming zucchini into beautiful, noodle-like strands. A quick sauté in a pan is all they need – too much cooking and they’ll become mushy. I prefer to cook them just until they’re tender-crisp, retaining their pleasant zucchini flavor.
The Sauce: A simple yet delicious tomato sauce complements the meatballs and zucchini noodles perfectly. I often use my favorite canned tomato sauce, but you can easily make your own from scratch if you have the time. A simmering pot of sauce adds a wonderful aroma to your kitchen while the meatballs roast in the oven.
Putting it All Together: The final assembly is quick and easy. I like to layer the zucchini noodles in bowls, top them with the roasted meatballs and a generous spoonful of tomato sauce. A sprinkle of fresh Parmesan cheese adds the perfect finishing touch. This dish is satisfying and wholesome, and it's a recipe that I know I'll be making again and again.
Beyond the Recipe: This recipe is more than just a meal; it's a testament to the power of simple cooking. In today's busy world, finding the time to prepare healthy meals is a challenge, but it’s a challenge worth overcoming. This recipe is my contribution to making healthy eating more accessible and enjoyable. It’s a reminder that even on the busiest days, nourishing our bodies with delicious food is possible. So, the next time you’re feeling overwhelmed, remember this simple yet satisfying recipe, and enjoy the fruits of your labor – a delicious and healthy meal that the whole family will appreciate.
Try this recipe yourself! Let me know in the comments how it turned out. Happy cooking!
