Pesto Zucchini Noodles with Baked Meatballs is a quick and easy dinner recipe with tender zucchini noodles and juicy baked meatballs tossed in a delicious basil pesto sauce. Simple and healthy!
Do you have a bumper crop of zucchini in your garden? Swap out traditional pasta for Zucchini Noodles! Pesto zucchini noodles are a great way to make use of all those zucchinis! Fresh basil pesto is an easy sauce to make, and it takes only minutes. Add some cooked chicken for added protein or enjoy as is. Pesto Zucchini Noodles can be served hot or cold – they’re delicious either way! In my opinion, the best meals are made from simple ingredients , and this is one of those recipes!
Why You’ll Love This Pesto Zucchini Noodles with Meatballs
Pesto Zucchini Noodles are a great way to use up all those zucchinis and it takes only minutes! Pesto is an easy sauce to make, and it’s delicious either hot or cold. This Pesto Zucchini Noodle Recipe can be served as part of lunch, dinner, or as leftovers!
Equipment Needed To Make This Recipe
• Measuring spoons (tsp, 1/2 tsp, tbsp)
• Mixing bowl
• Cookie dough scoop or spoon
• Large sauté pan or non-stick skillet
Ingredients For Pesto Zucchini Noodles
For the Meatballs:
• 1/4 cup Parmesan
• 1 lb lean ground turkey
• 3 clove garlic, minced
• 1 tsp salt
• 1 tsp pepper
• pinch of red pepper flakes
• 1 tsp Italian seasoning
• 1/2 tsp onion powder
For the zucchini noodles:
• 14 oz raw zucchini, yellow squash or zucchini noodles
• 1/4 cup homemade pesto
• 1-pint cherry tomatoes
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1 tsp salt
• 1/2 tsp black pepper
How to Make Pesto Zucchini Noodles
1. If you’re using whole zucchini, trim off the ends of the zucchini and using a handheld spiralizer, make zucchini noodles.
2. Mix ground turkey, Parmesan, herbs, salt, and pepper with your hands until combined well.
3. Use a cookie dough scoop or spoon to shape the turkey mixture into 1″ meatballs.
4. Repeat until no meatball mixture remains.
5. Place on lined baking sheet.
6. Place cherry tomatoes on a separate lined baking sheet and drizzle with olive oil, sprinkle with salt and pepper.
7. Bake meatballs and tomatoes at 400 degrees F simultaneously for 15 minutes.
8. While the meatballs are baking, heat oil in a large sauté pan over medium heat.
9. Add the spiralized zucchini noodles and sauté until al dente, 4 to 5 minutes.
10. Add the pesto and toss until the noodles are well coated. Add in roasted tomatoes and toss.
11. Plate zucchini noodles and top with baked meatballs. Garnish with grated parmesan cheese and red pepper flakes, if desired.
What to Serve with this dish
Roasted beet and goat cheese salad – a light and elegant salad perfect for any occasion!
Roasted asparagus with tomatoes and basil – the light and bright dish you need for spring!
Panzanella Salad – made with with homemade garlic croutons, juicy vine-ripened tomatoes, and a basil vinaigrette.
Popular Substitutions & Additions
You can add in chopped spinach or kale when cooking your zucchini noodles for added greens!
Try adding sliced chicken breast to make it a complete meal.
Cooked quinoa, couscous, or other grains can be added to the noodles for a heartier meal.
Add fresh mozzarella to the zucchini zoodles for extra protein!
Try adding cooked sausage, ground beef, chicken breast, steak – anything you like!
Best Way to Store Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to four days.
How Long Will Zucchini Noodles Last in the Refrigerator?
Zucchini noodles will last in the fridge for up to four days.
To reheat, place the desired number of meatballs in a microwave-safe dish and cover with plastic wrap. Cook on high for one to two minutes or until heated through. Zucchini noodles can be reheated by microwaving them in a covered dish for 30 seconds to one minute or heating them in a pan over medium heat until warmed through. Enjoy!
This recipe is a perfect way to satisfy your pasta craving without the carbs and gluten. The pesto sauce combined with zucchini noodles makes for a delicious dish that will make you forget all about regular wheat-based spaghetti or any other type of noodle! What are some ways you’ve found to cut back on carbohydrates in your diet?
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Pesto Zucchini Noodles with Baked Meatballs
For the Meatballs:
1/4 cup Parmesan
1 lb lean ground turkey
3 clove garlic, minced
1 tsp salt
1 tsp pepper
pinch of red pepper flakes
1 tsp Italian seasoning
1/2 tsp onion powder
For the zucchini noodles:
14 oz zucchini noodles
1/4 cup pesto
1 pint cherry tomatoes
Salt and pepper to taste
Mix ground turkey, Parmesan, herbs, salt and pepper with your hands until combined well. Using a cookie dough scoop or spoon to shape the turkey mixture into 1″ meatballs. Repeat until no meatball mixture remains.
Place on lined baking sheet.
Place cherry tomatoes on a separate lined baking sheet and drizzle with olive oil, sprinkle with salt and pepper.
Bake meatballs and tomatoes at the simultaneously for 15 minutes.
While the meatballs are baking, heat oil in a large sauté pan over medium heat. Add the zucchini noodles and sauté until tender, 4 to 5 minutes.
Add the pesto and toss until the noodles are well coated. Add in roasted tomatoes and toss.
Plate zucchini noodles and top with baked meatballs. Garnish with grated parmesan cheese and red pepper flakes, if desired.
I think this recipe is missing the oven temperature. I ended up baking the meatballs at 425 for about 20 minutes and they turned out well. I did the tomato’s on the stove top. It tasted great!