Zucchini Noodles with Pesto Meatballs

Name: Zucchini Noodles with Pesto Meatballs
Cook time: 45 min
Total time: 45 min
Cuisine: European, Mediterranean, Italian
Ingredients: 3 zucchini (8oz each); 8 oz lean ground beef; 5 tbsp basil pesto; 1/2 tsp table salt; 1/4 tsp red pepper flakes; 2 tsp extra-virgin olive oil; 1/4 tsp pepper; 2 oz cherry tomatoes, halved; 2 tbsp grated parmesan cheese

4 steps

Cook:45min

Updated at: Sat, 20 Jul 2024 17:48:41 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories469.6 kcal (23%)

Total Fat32.8 g (47%)

Carbs14.2 g (5%)

Sugars9.8 g (11%)

Protein30.7 g (61%)

Sodium1155.4 mg (58%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3 x 8 ozzucchini

8 ozlean ground beef

5 Tbspbasil pesto

½ tsptable salt

¼ tspred pepper flakes

2 tspextra-virgin olive oil

¼ tsppepper

2 ozcherry tomatoes

halved

2 Tbspgrated parmesan cheese

Instructions

Step 1

Using spiralizer cut zucchini into 1/8 inch thick noodles, then cut noodles into 12 inch lengths

Step 2

Adjust oven rack to middle position and heat oven to 375 degrees. Add ground beef, 2 tbsp pesto, 1/4 tsp salt,a nd pepper flakes to large bowl and knead with your hands until well combined. Pinch off and roll mixture into 1 3/4 inch meatballs (you should have 6 meatballs)

Step 3

Toss zucchini with oil, pepper, and remaining 1/4 tsp salt on rimmed baking sheet and spread into even layer. Roast for 5 minutes. Push zucchini to sides of sheet, arrange meatballs in center, and roast until zucchini is tender and meatballs are cooked through, 10 to 15 minutes

Step 4

Remove zucchini and meatballs from oven. Transfer zucchini to colander and shake to remove any excess liquid. Toss zucchini with 1 tbsp pest in bowl, then divide among individual serving bowls. Top with meatballs, tomatoes, parmesan, and remaining 2 tbsp pesto