Zucchini Noodles with Turkey Meatballs

These zucchini noodles keep the amount of carbohydrate in this dish low. You could also try sautéing the zucchini noodles if you'd like.

Prep Time: 20 minutes

Nutrition Facts

Serving Size: 1 zucchini + 3 meatballs

  • Calories 445
  • Carbohydrate 29 g
  • Protein 37 g
  • Fat 20.0 g
  • Saturated Fat 4.8 g
  • Sugars 11 g
  • Dietary Fiber 7 g
  • Cholesterol 150 mg
  • Sodium 605 mg
  • Potassium 605 mg

This Recipe Serves 4


Cooking spray
1 ¼ pounds lean ground turkey
2 garlic cloves, minced
1 tablespoon dried oregano
¼ cup fresh Italian parsley, finely chopped
1 teaspoon dried minced onion
2 tablespoons grated Parmesan cheese
1 egg, slightly beaten
½ cup oatmeal

Noodles and Sauce
1 (24-ounce) jar lower-sodium pasta sauce
4 medium zucchini


  1. Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray.
  2. Mix the turkey, garlic, oregano, parsley, dried onion, parmesan cheese, egg, and oatmeal in a bowl and mix well.
  3. Scoop the meat mixture into 12 meatballs and lay them on the baking sheet.
  4. Bake the meatballs for 25-30 minutes or until cooked through and they reach an internal temperature of 165 degrees F.
  5. While the meatballs are cooking, use a julienne peeler, a spiralizer, or mandolin set on the julienne setting and cut the zucchini into “noodles”. Place the noodles in a large microwave dish with a lid and microwave for 2 minutes.
  6. Heat the marinara sauce in a large sauce pan. Add the cooked meatballs to the hot sauce and pour over zucchini noodles.

Recipe Cost: $9.56

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