Zucchini Noodles & Meatballs

Is your zucchini and squashes overtaking your garden and kitchen?  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.  Who needs flour noodles when you have squashes!

Zucchini Noodles

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.

Meatballs

• 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.

In a large mixing bowl, add all ingredients. Mix to combine.

Rub a little olive oil on your hands and form the meatball mixture into balls. Place them on the lined baking sheet.

Fry the meatballs in a large skillet, using olive or coconut oil, or bake them in the center of the pre-heated oven for about 30 minutes until done (no longer pink in the center). Note: Smaller meatballs cook faster, so if your meatballs are smaller, check them at 20 minutes. Adjust baking times accordingly.

Originally posted on SwtShine.com