SUPERFOOD // ZUCCHINI:
Rich in a variety of nutrients including vitamin A, C, as well as as folate and antioxidants, zucchini is a nutrient rich alternative to spaghetti noodles. Low carb and high in both soluble and insoluble fibre, this dish will maintain your blood sugar levels balanced which is essential for brain health and cognition.
EASY AND DELICIOUS ZUCCHINI NOODLES WITH MEATBALLS – FULL RECIPE HERE!
Recipe & Photography courtesy of Laura Gutierrez of The Health Sprout
- 8 medium zucchinis spiralized
- 1/3 cup grated parmesan cheese
- 2 tsp Italian seasoning
- 1/4 tsp Seal salt
- 1/4 tsp Black pepper
- 2 tbsp Onion, grated
- 1 large Egg
- 2 cloves Garlic, grated or minced
- 1 tbsp Fresh parsley, chopped
- 3/4 lb Ground beef, or pork (grass fed)
- 1 1/4 cup Marina Sauce
- Grated parmesan cheese to taste
- 1 Using a spiralizer, spiralize your zucchini noodles and set them aside
- 2 To make the meatballs, first line a baking sheet with parchment paper or foil.
- 3 In a large bowl, stir together all ingredients for the meatballs, except the meat. Add the beef and mix until just combined.
- 4 Form the mixture into 1 inch meatballs and place them onto the baking sheet.
- 5 When the zucchini noodles are done baking, remove from the oven and increase oven temperature to F (218 degrees C). Let it preheat for a few minutes to the increased temperature.
- 6 Bake the meatballs at 425 degrees in the oven for about 10 minutes, until just barely done. Use a paper towel to wipe any excess liquid around the sides of the meatballs.
- 7 Set the oven to broil and place the meatballs on the top rack under the broiler for about 2 minutes, or until golden.
- 8 Heat the marinara sauce on the stove on medium heat, and place the zucchini noodles in the sauce for 2 minutes.
- 9 Add the meatballs to the zucchini noodles and warm everything together for about 3 minutes. Add parmesan cheese as desired and some fresh parsley