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Although zucchini is considered a summer squash, you can find great varieties at the supermarket all year long. So why not use it in a warming winter dish instead of piling on extra carbohydrates? Enjoy this healthy and satisfying spin on spaghetti and meatballs that has only 63 calories a serving! |
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Recipe makes: about 2 servings
Then, to cook the meatballs, drop them into the sauté pan with the red sauce. Cover the pan and get the heat to low for a little under an hour until the meatballs cook through (they can also be cooked in the oven at a medium heat). Once the meatballs are ready, add salt and pepper, and the chopped parsley and basil if you wish.
Now for the pasta! Begin by slicing the zucchini and squash into noodles with a peeler (there are special peelers called julienne peelers that will do the job for you). If you've made your meatballs ahead of time, heat them up now. In a medium skillet, heat a dash of olive oil at medium to high heat and add in your zucchini and squash noodles. Cook for about a minute, add in the salt and pepper, stir well and then cook for another minute until the vegetables are cooked, yet still firm.
To serve, divide up the zucchini into two bowls, top with meatballs and sauce, some grated Parmesan cheese, and enjoy!
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