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Zucchini 'Meatballs' and Spaghetti
Zucchini 'Meatballs' and Spaghetti

Zucchini 'Meatballs' and Spaghetti

45 Min(s)
45 Min(s) Prep
Healthy Living
Enjoy a classic Italian dish without the meat with Zucchini 'Meatballs' and Spaghetti. Zucchini 'meatballs' feature bread crumbs, cheese, egg and more.
What You Need
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6 servings
Original recipe yields 6 servings
2 tsp. oil
1-1/2 lb. zucchini (about 3), shredded
1-1/4 cups dry Italian-style bread crumbs
2 cloves garlic, minced
1 egg, beaten
1/3 cup tightly packed fresh basil leaves, chopped, divided
1/2 lb. whole grain spaghetti, uncooked
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Let's Make It
1
Heat oven to 400°F.
2
Heat oil in large skillet on medium heat. Add zucchini; cook 5 min. or until tender, stirring occasionally. Drain in colander. Use back of spoon to press zucchini into colander to remove as much liquid as possible. Cool zucchini 5 min.
3
Place zucchini in large bowl. Add bread crumbs, cheese, garlic, egg and 1/4 cup basil; mix well. Shape into 18 "meatballs," using about 2 Tbsp. zucchini mixture for each ball. Place on rimmed baking sheet sprayed with cooking spray.
4
Bake 15 min. Meanwhile, cook spaghetti as directed on package, omitting salt. About 5 min. before spaghetti is done, cook pasta sauce in large saucepan on medium-low heat until heated through, stirring occasionally.
5
Drain spaghetti; place on platter. Add zucchini balls to pasta sauce; stir until evenly coated. Spoon over spaghetti; sprinkle with remaining basil.
Kitchen Tips
Tip 1
Substitute
Prepare using your favorite variety of CLASSICO Pasta Sauce.
Tip 2
How to Store Fresh Basil
The flavor of fresh basil can't be beat, but storing fresh basil can be tricky. Basil does best when kept like flowers, in a glass with its stems submerged in water. The cold air of a refrigerator can bruise basil leaves, so store at room temperature if at all possible. Discard the basil when its leaves begin to wilt and darken.
Tip 3
Nutrition Bonus
Substituting shredded zucchini for the ground beef in these flavorful meatballs adds 1 cup of the recommended 2-1/2 cups of vegetables per day to your diet. Plus, you'll love the fact that this hearty meal is also low in both calories and fat.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 720mg
31%
Total Carbohydrates 56g
20%
Dietary Fibers 7g
25%
Sugars 12g
24%
Protein 15g
30%
Vitamin A
20%
Vitamin C
25%
Calcium
15%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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