Zucchini “Pasta” with Turkey Meatballs {& Spiralizer giveaway!}


zucchini pasta turkey meatballs

Husband to me in front of guests: “Honey, why don’t you show everybody your spiralizer?” {Because who doesn’t want a demo of your new kitchen gadget when they’re invited to dinner?} Meanwhile, I secretly cringe, wondering if this question ranks right up there with “Honey, why don’t you pull up the video of Buffy’s dance recital so our friends can watch it?”

However, I can say after several appearances by the spiralizer that it’s a huge hit.

zucchini pasta in spiralizer

How did this seemingly unnecessary and perhaps faddish gadget make it into my kitchen?

Well, I don’t run enough marathons {translate :: zero} to justify the amount of pasta I’d like to consume. So when I saw recipes popping up on the web for zucchini pasta, I had to investigate. Turns out, folks were either replacing traditional pasta with zucchini ribbons {fine strips of the humble vegetable, made with a peeler} or zucchini “spaghetti” made by the spiralizer {or a julienne peeler}. Let me just tell you, it’s a game changer!

In addition to this zucchini “pasta”, we’ve spiralized potatoes, sweet potatoes, cucumbers and carrots – great for unfried “fries” {in the case of the potatoes} or a delicious summer salad {cukes and carrots}.

The last time I did a demo with a potato, my friend Doug grabbed a bowl, sprinkled the spirals with olive oil, salt and pepper, and headed for the grill. We didn’t see him for awhile, but when he returned, we had a snack that vanished in seconds!

My go-to recipe for an easy weeknight meal is Zucchini Pasta with Turkey Meatballs. Because I make the meatballs in big batches, I always have some in the freezer. Same goes for the sauce.

It’s so delicious, you’ll definitely want a second helping. And go ahead – it’s good for you!

5.0 from 5 reviews
Zucchini "Pasta" with Turkey Meatballs
Serves: 4-6
  • 5 Medium Zucchini
  • ¼ cup olive oil
  • 1½ cups yellow onion, diced
  • 2 tsp garlic, minced
  • 3 cans {14½ oz each} crushed tomatoes {such as Muir Glen Fire Roasted}
  • ½ cup minced fresh parsley
  • 1 Tbs sugar
  • ½ tsp crushed red pepper flakes
  • salt to taste
  • Turkey Meatballs
  1. Trim ends of zucchini and cut on spiralizer, or peel with a julienne peeler. The zucchini will be in very long strips, so trim to "spaghetti length" if desired. Sprinkle with a little salt and let sit for about 5 minutes. {This helps draw out excess water}. Pat dry with paper towels.
  2. In large pan, sauté onions in oil over medium high heat until translucent, about 5 minutes. Stir in garlic, and cook just until fragrant, about 30 seconds. Add remaining ingredients and simmer for 15 minutes.
  3. Add 12 cooked meatballs {or more, depending on size} to sauce, and simmer, uncovered, for 10 minutes or until heated through. {Frozen meatballs will take longer}
  4. While meatballs and sauce are simmering, heat a large sauté pan to medium. Place zucchini in pan and spread out. Cook, stirring occasionally, for about 7 minutes, until thoroughly heated.
  5. Place zucchini in serving bowl, top with sauce and meatballs.

Want one? I get to give one away!

I contacted the Spiralizer folks after I became addicted to mine, and they graciously offered to send me one to give to a Raisin & Fig reader. How cool is that?!

You’ve got a lot of ways to win, so have at it, and good luck.

{If you pick one up, check out “Inspiralized.”  It’s a great website with TONS of recipes to try!}

a Rafflecopter giveaway

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18 Responses to Zucchini “Pasta” with Turkey Meatballs {& Spiralizer giveaway!}

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