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Pesto Zucchini Noodles with Baked Meatballs

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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.