Who doesn’t love a good meal of spaghetti and meatballs? Now I should say up front that this recipe is nothing special. You will not be blown away by something insanely decadent or groundbreaking. I’m about to hit you with a super quick, super delicious, low carb meal that you’ll truly enjoy. I’m not just saying this- but I actually like this better than regular spaghetti noodles. (I’m fully aware that’s because I’ve only ever had bad boxed pasta noodles that do not always sit well on my tummy.) Anywho, here we go! A low carb and delicious “pasta” dinner perfect for any night of the week.
A few things you should know:
- I usually just judge the size of the zucchini to know how many to get. I say get more zucchini than you think you’ll need. You can always roast what you don’t need another night.
- The zucchini puts out a good bit of water once it starts cooking. That’s okay. You can drain them just like you would regular noodles.
- You don’t have to season the zucchini, but you can add salt and pepper to it while the zoodles are cooking.
- This is the Spiral Vegetable Cutter that I have. It’s hand-held and inexpensive and easy to use.
- You do not have to use the extra seasonings in the sauce, I just really love oregano, so I always find an excuse to use it.
- I’m sure this would work with homemade meatballs. Just make those according to their recipe and top with warmed up Rao’s sauce and put over the zoodles. Maybe I’ll try that one weekend. I’ve never made meatballs before.
- I use the Italian style frozen meatballs when I make this, but regular ones would be fine too.
As I said before, I know this isn’t groundbreaking stuff, but it’s delicious. I like to serve it with a salad. And listen, you’ve saved on a lot of carbs here, so go right ahead and serve with some garlic bread. 😉
Let me know if you try it!
