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Zucchini Balls Over Spaghetti


I know I’ve made this claim before about a recipe I’ve created or shared, but these zucchini balls truly are the real deal. They were introduced to me via SkinnyTaste are delicious, super easy to make and an obvious much healthier choice to plain ol’ meatballs. Just how healthy and beneficial are zucchinis to our daily lifestyle? Well, let’s find out!

The Benefits of Zucchini:

Helps prevent weight gain. Zucchini is extremely low in calories, but contains a high fiber content which helps keeping you feeling fuller longer. The fiber found in plant based foods helps to keep you feeling satisfied and prevents overeating, which can lead to better weight management and eventually weight loss.

Contains anti-cancer properties. Studies have declared that fiber-rich foods help to alleviate cancer conditions by helping to eliminate cancer-causing toxins from cells in the colon. Zucchini is rich in vitamin C, folate and beta-carotene which helps protect the body’s cells from the harmful chemicals that can lead to colon cancer. Beta-carotene and vitamin C also have anti-inflammatory properties, thereby naturally curing ailments like osteoarthritis, asthma, and rheumatoid arthritis.

Zucchini is heart healthy. Zucchini contains an excellent amount of potassium that helps keep blood pressure levels low. It also contains moderate levels of folate that breaks down amino acids like homocysteine that cause heart attacks and strokes. The amount of magnesium found in zucchini helps keep blood pressure at a normal rate and the heart beat at a steady rhythm.

Now, let’s upgrade your meatball experience!

Zucchini Balls Over Spaghetti *Serves 4*

Ingredients: -coconut oil for cooking spray -1 tsp olive oil / coconut oil -3 garlic cloves -2 medium sized zucchinis unpeeled + grated -1/2 tsp pink himalayan salt -pinch of black pepper -3-4 tbsp chopped basil + leaves for garnish -1 cup gluten free bread crumbs -1 large egg (or ground flax seed egg) -1/4 cup Pecorino Romano cheese (grated) *or vegan cheese* -2 cups organic tomato sauce

Directions: 1. Heat the oven to 375degrees 2. Drizzle melted coconut oil on baking sheet 3. Place olive oil/coconut oil in a large skillet over medium heat, add garlic when hot and saute until golden 4. Add grated zucchini, season with salt + pepper until cooked through and water from zucchini evaporates (5-7 minutes) 5. Transfer cooked zucchini to colander to drain excess water 6. Add zucchini to a large bowl, add bread crumbs, beaten egg/flax egg, romano cheese, and chopped basil 7. Mix together well 8. Form mixture into balls placing 1″ apart on baking sheet 9. Bake for about 20-25 minutes 10. Heat tomato sauce in skillet + add baked zucchini balls 11. Cook gluten free spaghetti and add zucchini balls



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