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Italian Meatballs with Zoodles

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Italian Meatballs with Zoodles is a delicious gluten-free, low-carb dinner made with juicy cheese stuffed meatballs simmered in a simple marinara sauce served over zucchini noodles. 

My family has been cutting carbs lately. While we aren’t doing a strict keto diet, we are making carbohydrate replacements often for something healthier. Swapping pasta for zoodles has ended up being one of our favorites ways to do this.

You may also like these Taco Zucchini Boats as another great family dinner night idea for lower carbs and another way to use zucchini. 




 

Italian Meatballs with Zoodles

Italian Meatballs with Zoodles have a crunchy base of zucchini with plump, delicious sausage meatballs over top. The sauce is simple and adds just the right amount of flavor to complete the dish. 

Tips & Tricks

Zoodles

Zucchini noodles are commonly known as “zoodles”. Zoodles are a healthy alternative to pasta and a great to get more vegetables in your diet! The trick to making zoodles is a quick cook time. Just a few flips in a hot pan is all it takes to cook zoodles. Don’t add salt because the salt can pull moisture from the zucchini making the zoodles too wet. 

I use this Spiralizer. You can buy it from Amazon. It is affordable and easy to use. 

Keto

If you are on a keto diet, make sure to read labels for all the tomato products. Tomatoes have carbohydrates so to keep them low for the day, checking labels is important. Also, keep in mind the other carbohydrates you have consumed for the day to stay on track. 

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Italian Meatballs with Zoodles

Italian Meatballs with Zoodles is a delicious gluten-free, low carb dinner made with juicy cheese stuffed meatballs simmered in a simple marinara sauce served over zucchini noodles. 

Course dinner
Keyword Gluten Free, Keto, Meatballs, Zoodles, Zucchini
Prep Time 15 minutes
Cook Time 25 minutes
Servings 5 people
Author Amber

Equipment

  • Spiralizer

Ingredients

Italian Meatballs with Zoodles

  • 5 zucchinis
  • olive oil
  • basil leaves chopped
  • Parmesan cheese shredded

Italian Meatballs

  • 1 pound ground beef
  • 1 pound Italian sausage
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 Tablespoon Italian seasoning
  • 1/2 cup mozzarella shredded
  • 1/2 cup parmesan shredded
  • 1/2 yellow onion
  • 2 garlic cloves minced

Sauce

  • 1/2 yellow onion diced
  • 4 garlic cloves minced
  • 1 Tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 6 ounces can tomato paste
  • 24 ounces can tomato sauce
  • 14 ounces can diced tomatoes

Instructions

Zoodles

  • Wash zucchinis.
  • Use your spiralizer according to its instructions to create zoodles from the zucchinis.
  • As the sauce finishes cooking in a separate pan, cook your zoodles. Place them into a hot pan for 3 minutes. Toss frequently. I like to do this in two batches to cook them evenly.

Italian Meatballs

  • Place all the meatball ingredients into a large bowl. Use wet hands to thoroughly mix the ingredients.
  • Form aprox 20 meatballs. I like to use a meatball press for even meatballs.
  • Drizzle some olive oil into a hot pan on the stove top. Add meatballs. Cook until browned and then flip to brown the other side. I like to do this in two batches and set the meatballs to the side for a moment.

Sauce

  • Add a tiny amount of olive and the diced onion to the hot pan. Cook for 3 minutes. Add the minced garlic and cook until aromatic which is about 30 seconds to 1 minute.
  • Add the remainder of the sauce ingredients and stir.
  • Add the meatballs back into pan. Lower temperature, cover pan with a lid and let simmer for 20 minutes.
  • Stir in some chopped fresh basil. 1 -2 Tablespoons should be good.
  • Serve over zoodles with a sprinkle of parmesan cheese.

Notes

Also check food labels to ensure foods fit into a specific diet like keto or gluten-free. Most cheeses and tomato based sauces are gluten free but there are exceptions. 

Taco Zucchini Boats

Taco Zucchini Boats are made low carb with ground beef, seasonings and black beans nestled into a zucchini and topped with red onion, queso fresco cheese and cilantro. 

I am not sure I have ever met a taco I didn’t like! Since transitioning to a lower carb diet recently, I have been trying to find a good swap for our regular flour tortillas and this is a great option! Zucchini boats are easy to make, healthy and more than half the carbs you would find in a corn tortilla. 

Taco Zucchini Boats

Taco Zucchini Boats are loaded with meat! I used the same seasoning in the meat that you find in these Ground Beef Tostadas and it gives these zucchini boats just the right amount of spice and flavor. Feel free to use whatever toppings you like! Red onion, queso fresco cheese, sour cream and cilantro were used today. You can use shredded cheddar cheese, olives, avocado sauce, shredded lettuce, tomato, or anything else you please! 

Be aware of the carbs in black beans if you are on a keto diet. Kidney beans or black soy beans may be better options to stay lower carb. 

Zucchini Boats

Zucchini has been one of our biggest changes since going to a lower carb diet. Zucchini noodles have been making an appearance frequently and so have zucchini boats. You just wash the produce well and dry before cutting into. Cut lengthwise and also cut off the ends if needed. Scoop out the center pulp with a spoon and they are ready to be filled. 

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Taco Zucchini Boats

Taco Zucchini Boats are made low carb with ground beef, seasonings and black beans nestled into a zucchini and topped with red onion, queso fresco cheese and cilantro. 
Course dinner
Keyword Keto, Tacos, Zucchini
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Author Amber

Ingredients

Spicy Ground Beef

  • 1 pound ground beef lean
  • olive oil
  • 2 Tablespoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1 Tablespoon water

Zucchini Boats

  • 3 zucchinis
  • 3/4 cup black beans
  • Spicy Ground Beef
  • non-stick spray

Toppings

  • 1 cup queso fresco cheese shredded
  • 1/4 cup red onion diced
  • sour cream
  • cilantro garnish

Instructions

  • Heat a nonstick skillet on the stove top on a medium-high heat. Drizzle the pan with olive and add the ground beef. Break up the ground beef into equal pieces until browned. 
  • Drain meat and return to pan with 1 Tablespoon water and all the Spicy Ground Beef seasonings. Stir until water is absorbed. 
  • Stir in the black beans. 
  • Wash, dry and cut zucchinis lengthwise. Scoop out the pulp center to create a boat. Place the boats in a baking dish with non-stick spray. 
  • Fill each zucchini boat with the spicy ground beef and black bean mixture. 
  • Heat oven to 350 degrees. Bake for 25 minutes or until the zucchini is tender. 
  • Remove from heat and add toppings: diced red onion, fresh cilantro, cheese and a drizzle of sour cream. 

Notes

Kidney beans have lower carbohydrates than black beans. Black soybeans are also a good swap for those on a low carb or keto diet. 

How do you keep taco night low carb? Let me know in the comments below. 

Zucchini Muffins

Zucchini Muffins

It is that time of year for everything zucchini! I made these simple and delicious Zucchini Muffins from garden zucchini with a pinch of cinnamon and crunchy walnuts baked in.

Zucchini MuffinsZucchini Muffins and loaves are one of those foods that just taste like home to me. It is a comfort food for sure and really simple to make. These happen to freeze very well also. Go ahead and make a huge batch and use them for after school snacks or breakfast for the months ahead.

Freezer tip: Place the muffins on a baking sheet and set into freezer for 2 hours. Remove from freezer and place into freezer bags. They will stay good in the freezer for about 3 months. You can have them sit out and thaw until at room temperature or microwave for 30 seconds each.

Zucchini MuffinsMy mother ‘n’ law brought me over two zucchinis from her garden and these should have been entered into some sort of competition because they were the biggest zucchinis I have ever seen! I got 3 batches of muffins from a single zucchini! That isn’t typical. Normally, I would buy one or even two zucchinis for a single batch.

Feel free to add raisins or grated carrot! Both are a great addition to these Zucchini Muffins and add some extra flavor.

Zucchini MuffinsYou can also use this recipe to make a loaf of zucchini bread. Change your temperature and cook time to 325 degrees for 50-60 minutes.

Love these muffins? Try The Banana Oat Muffins also!

Zucchini Muffins

Zucchini Muffins
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Zucchini Muffins
  • 3 eggs
  • 1 cup vegetable oil
  • 2.25 cups sugar
  • 3 teaspoons vanilla extract
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 2 cups zucchini, grated
  • 1 cup walnuts, chopped
  1. Pre heat oven to 350 degrees.
  2. Grate your zucchini until you have 2 cups worth.
  3. Place the grated zucchini into a kitchen towel and squeeze out all the excess water.
  4. In bowl #1, add eggs, vegetable oil, sugar, and vanilla extract. Use a hand mixer to blend.
  5. In bowl #2, add flour, salt, baking soda, baking powder, and cinnamon. Give a quick mix and add to bowl #1. Mix well. This will be thick.
  6. Add your grated zucchini and chopped walnuts. Stir in.
  7. Spray your muffin pan with cooking spray.
  8. Place cupcake liners into your muffin pan.
  9. Fill each liner 3/4 full.
  10. Place in oven for 20 minutes.
  11. Remove muffins from oven and place on cooling rack.

Zucchini Muffins