Zucchini noodles with Chicken meatballs is a delicious and lite dish that can be made in under 30 minutes. It has an Italian flair that pasta lovers will adore.
Prep Time 15mins
Cook Time 20mins
Total Time 35mins
Author Hostess At Heart
1/2Kroger® Italian Style bread crumbs
1/2cupgrated parmesan cheese plus extra for garnish
1/8ground black pepperpinch
1medium zucchini per person
14ozcan Simple Truth Organic Diced Tomatoes in tomato sauce
1or 2 cloves garlicfinely chopped
1/8 to 1/4teaspooncrushed red pepper
Italian parsley chopped for garnish
Preheat oven to 400°F. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Set aside.
In a medium bowl, combine ground chicken, bread crumbs, parmesan cheese, egg, garlic powder, salt, pepper, and 1 teaspoon of Italian seasoning.
Roll chicken mixture into 1-1/2" meatballs and put on prepared pan. (I used a 1-1/2 Tbl scoop)
Bake for 20 minutes or until the register an internal temperature of 165°F.
While meatballs bake, add can of diced tomatoes to a 9 to 10 inch sauce pan. Add garlic, 1/2 teaspoon Italian seasoning, wine and garlic. Allow to cook until most of the liquid has cooked off. About 10 minutes.
Prepare zucchini by chopping both ends off. Run a julienned peeler down squarely each side. Pull apart strands.
To assemble, put zucchini noodles on a plate or pasta dish. Top with meatballs and sauce. Garnish with parmesan cheese and additional parsley.
Zucchini noodles can be stored in a paper towel and plastic bag for 2 days in the refrigerator.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.