Saturday, March 10, 2012

Zucchini Spaghetti and Meatballs

I will forever miss pasta since giving up starches and carbohydrates, so I was somewhat hesitant to attempt this recipe. How could I even begin to enjoy spaghetti without the wonderful goodness of noodles?

Either this is actually that good or my taste buds have changed, but I will miss pasta no more!

Zucchini Spaghetti and Meatballs!
½ pound ground turkey (choose 99% fat free)
3 large zucchini
2 teaspoons Italian seasoning
olive oil
1 medium onion, finely chopped
3 tablespoons dijonnaise
(I used 1 tablespoon of mustard mixed with 2 tablespoons of canola oil mayonnaise)
1 cup low-carb spaghetti sauce
(or the ingredients to make your own)

Begin by preheating your oven to 350 degrees.
Put the ground turkey, onion, salt, pepper, garlic, and Italian seasoning into a bowl and mix until well blended. 
Add the dijonnaise to hold your meatballs together.

Roll your meat mixture into medium-sized balls and line them up in a baking dish.

  Bake at 350 degrees for 30 minutes (more or less depending on the size of the meatballs).

Next, prepare the zucchini by washing it then peeling it, using a potato peeler to remove all the green.

Use the potato peeler to cut the zucchini into thin ribbons to create your “noodles.”

Place your zucchini “spaghetti” into a frying pan and toss with a drizzle of olive oil and salt.

Saute the zucchini until it begins to turn golden. Place on a plate.

Heat your spaghetti sauce or make your own. I searched high and low for this one . . .

  Found it at Wal-Mart of all places.

It is low-calorie, low-fat, and low-carb at only 12 grams per 1 cup serving.

Remove your meatballs from the oven and place on top of your “spaghetti.”
 Top with sauce and Parmesan cheese.


Nutritional Information
Calories: 425
Fat: 14 grams
Carbs: 19 grams
Protein: 40 grams

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