Zucchini Spaghetti with Meatballs

Prep Time:
10 minutes
Cook Time
10 minutes
Serving Size
1.5 cups
4 medium zucchini squash (about 2 pounds)
1 tablespoon extra-virgin olive oil
2 cloves of garlic, minced
½ teaspoon of Italian blend seasoning
¼ teaspoon of crushed red pepper (optional)
24 fully cooked frozen Turkey Meatballs
1-24 oz. jar spaghetti sauce, low sodium


  1. Trim the ends off the zucchini and use a spiralizer* to make the zucchini noodles. Cut extra-long noodles so they are about the length of spaghetti.
  2. Heat oil in 5 quart pot over medium high. Add garlic and cook for a minute.
  3. Add noodles and sauté for 3-4 minutes. Add Italian seasoning and crushed red pepper. Mix in and cover for 2-3 minutes.
  4. Heat meatballs according to package directions.
  5. Add heated meatballs and spaghetti sauce to the noodles and heat for 2-3 minutes.


*The spiralizer is not the only way to make zucchini noodles. You can use a julienne vegetable peeler or a mandolin. You can also use a standard vegetable peeler to make wide noodles or ribbons.



CHOICES Nutrition Education Program

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