Who needs flour based pasta when you have zucchini!?! Thinly sliced or grated through a spiralizer, zucchini is a great alternative for noodle dishes. I was particularly pleased with this combination of squash, tomatoes, and meatballs – also gluten free!
Portions of ingredients depends on how much you want to make or how many zucchini’s you want to use up (garden overload!!). I used 1-2 medium sized zucchini’s for one serving.
- Zucchini thinly sliced to resemble spaghetti noodlesyellow onion, chopped
- garlic, minced
- sea salt to taste
- olive oil
- lemon juice
- cherry tomatoes
In a skillet over medium heat, sauté onions in olive oil until slightly translucent. Add in zucchini noodles and toss with salt, lemon juice, garlic, and more olive oil. Continue to sauté until “noodles” are cooked, but not mushy.
Slice cherry tomatoes in half and toss with “noodles” in the pan for 15 seconds.
Serve up as is, or top with meatballs of choice.
- 1 lb ground turkey or beef (make it grass fed and organic!)
- 1 egg
- 1/4 cup almond flour
- 1/2 tsp salt
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- 2 Tbsp fresh basil, chopped
- optional – 1/3 cup grated Parmesan cheese
Preheat the oven to 350ºF, if baking them. Line a baking sheet with parchment paper.