I got a new kitchen toy. AND I AM OBSESSED. Literally kitchen gadgets are always on my gift “wish list.” One of my friends is an Eagle Scout and he refers to all his outdoorsy stuff as “gear.” Well, I am a collector of kitchen gear.
I see all these recipes for primally-inspired meals that substitute vegetable “noodles” for pasta. I LOVE the idea of switching up a recipe and putting a unique twist on it. Hence why I had to purchase, needed (not wanted) a vegetable spiralizer. I was always obsessed with these devices when I was younger because they made awesome, fun apple spiral snacks. Now I can be equally, if not more, excited about veggie spirals.
An easy, healthy alternative to pasta…sums up “zoodles.” A.K.A. zucchini noodles.
I went with a classic italian flavor profile with lots of garlic, tomatoes, herbs, mushrooms, and meatballs. I decided to keep things easy and healthy by using frozen, pre-cooked turkey meatballs. You could use any protein source or keep the dish vegetarian friendly.
Believe me you will enjoy this week night meal and rave to all of your friends about your new fav kitchen gear ;)
Prep time: 10 minutes
Cook time: 30 minutes
1/2 red onion, diced
6 garlic cloves, minced
2 C sliced crimini mushrooms
14 oz can fire-roasted diced tomatoes
1/4 C vegetable stock
1 T balsamic glaze
1 t dried oregano
1 t dried basil
10-15 frozen pre-cooked turkey meatballs
2 large zucchini, rinsed and ends removed
salt and pepper to taste
- In a medium-large sauté pan, heat 1 tbsp extra virgin olive oil over medium heat. Add garlic and onion, cooking until onion is translucent (~3 minutes).
- Add mushrooms and cook an addition 3-5 minutes. Once the mushrooms start to brown add tomatoes in sauce, stock, spices, balsamic, and meatballs. Stir to combine. Replace lid on sauté pan, cook for 15 minutes, stirring occasionally.
- While the sauce is cooking, prepare your zoodles. I use a Paderno® Spiral Vegetable Slicer and leave the skin on the zucchini for the added nutritional value.
- Once the meatballs are tender add the zoodles to the sauce and toss to combine. Cook an additional 5-10 minutes–zucchini should be tender, but still firm. Serve warm with optional fresh parmesan as a garnish.