This recipe is a healthy variation of spaghetti and meatballs. Instead of pasta, we are using zucchini noodles and chicken meatballs to replace beef. It all comes together with a roasted tomato primavera sauce. Enjoy the great flavor and none of the heaviness associated with eating a big plate of pasta. That being said, you can easily make pasta for the kids and use the zucchini noodles for the adults.
You’ll notice that this recipe is split into multiple parts. It allows you to use it as a mix and match. You can make the chicken meatballs with rice and salad. Make the zucchini primavera with grilled chicken one night. And best of all is the tomato sauce recipe that you can store in the freezer for up to 4 months. Say goodbye to store bought!
Thank you to our chef extraordinaire, Lisa Ende for creating this fabulous recipe. This is one of the recipes from the Easy Weeknight Meals Cooking Class. You can check out her website for cooking classes or beautiful wooden platters here.
- 1 lb ground chicken, white meat
- 1 large zucchini, coarsely grated
- 3-4 scallions, thinly sliced
- 1 medium egg
- 2 tbsp chopped mint
- 2 tbsp chopped cilantro
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp coarse ground black pepper
- 1/2 tsp cayenne
- 2-3 tbsp olive oil
In a large bowl, combine all the ingredients and mix well.
Form into 2-inch meatballs.
Heat a large, deep skillet over medium heat and add the olive oil.
Pan fry the meatballs until browned on all sides. Cook in batches if necessary.
- 5-6 pounds medium or small tomatoes, stems removed
- 1 medium head of garlic, peeled
- 1/3 cup extra vigrin olive oil
- 1/2 cup fresh basil leaves
- kosher salt and freshly ground pepper
Preheat the oven to 350ºF
Place tomatoes in a large baking pan. Add the garlic cloves and drizzle with some olive oil. Use your fingers to mix well to coat. Top with torn basil leaves and season with salt and pepper.
Bake for 1 hour or until tomatoes are soft and bursting.
Allow to cool then pour into a blender in batches or use a handheld immersion blender. Pulse 2-3 times then blend for 1 minute or until desired chunkiness. Pour into quart jars or pour into freezer bags to freeze flat.
You will use the tomato sauce above as the base for these vegetables.
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes
- 1 cup chopped squash
- 1 cup chopped zucchini
- 1 cup chopped broccoli
- 1 cup mushrooms
- 1 cup chopped onion
- salt and pepper
Heat 2 tablespoons of olive oil in a large skillet.
Add the chopped veggies and red pepper flakes to the skillet.
Cook, stirring occasionally, until the veggies are tender – al dente – about 10 minutes. Season with salt and pepper to taste.
Stir in the prepared marinara and cook to heat through, about 2 minutes.
Serve with pasta, zucchini noodles or spaghetti squash.
Chicken Meatball with Zucchini Primavera Assembly
I like recipes that I can make ahead and assemble quickly before dinner. All you need to do last minute here is cook the zucchini noodles in a skillet. They cook quickly – about 5 minutes. Add salt and pepper to taste. Then serve with the primavera sauce and chicken meatballs.