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Zucchini Noodles and Turkey Meatballs

  • Prep 30 min
  • Total 50 min
  • Servings 3

When you eat zucchini in place of pasta, it means you can eat all the ice cream. MORE + LESS -

Bev Cooks
August 18, 2014


pound ground turkey
cloves garlic, minced
cup Progresso™ panko bread crumbs
cup parsley, finely chopped
Salt and pepper
cup extra virgin olive oil
teaspoons rosemary, finely chopped
tablespoon lemon zest
pinch crushed red pepper
large zucchini, sliced into ribbons using a vegetable peeler
(10 ounce) bag frozen cubed butternut squash, thawed
cup Muir Glen™ organic Cabernet marinara pasta sauce
Fresh Parmesan cheese, for garnish


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  • 1
    In a large bowl, mix together the ground turkey, garlic, panko, egg and parsley, and a pinch of salt and pepper. Using your hands, form 1-inch balls and set on a plate.
  • 2
    In a smaller bowl, whisk together the olive oil, rosemary, lemon zest and crushed red pepper. Season with a tiny pinch of salt.
  • 3
    Bring 1 teaspoon of oil to a medium-high heat in a large sauté pan. Add the meatballs and sear all over until browned and cooked through, about 10 minutes. Remove from pan.
  • 4
    To the pan, add the zucchini ribbons, butternut squash and flavored rosemary oil. Toss everything and heat through, 2 minutes.
  • 5
    Serve zucchini noodles with turkey meatballs and warmed marinara. Garnish with Parmesan and serve immediately.

Expert Tips

  • If you have a spiralizer tool, you can use that method for the zucchini instead of cutting it into ribbons.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • This mix of zucchini and squash and meatballs is going to

    It's sort of a hodgepodge. A standard meal meets clean-out-the veggie-drawer meets oh-my-gosh-this-is-good. 

    It's one of my favorite types of meals, really – taking something from the freezer, something from the garden, something from the pantry. Voila. It's summery, comforting, easy enough and deeeeeeelish.

    Shall we?

    Start by putting together some turkey meatballs! Chicken, beef, anything works if turkey's not your bag. 

    You'll combine ground turkey, panko, an egg, some fresh parsley and minced garlic. And salt and pepper! Can't forget that.

    Then make some balls, y'all. My mix made 10 in all, but make them as small or large as you prefer.

    In a smaller bowl, whisk together some extra-virgin olive oil, freshly minced rosemary, lemon zest and a pinch of crushed red pepper! This may be my most favorite mix for anything. Grilled bread, a final drizzle on pasta. Lordy.

    Brown up the balls, y'all. 

    You'll remove the turkey meatballs from the pan, and add the gorgeous zucchini ribbons you made while the meatballs were browning. Also, take some thawed (from a frozen package) butternut squash and add it to the pan! Drizzle with that flavored oil and heat everything very delicately. 

    Goodness me. Just serve it with the meatballs, and some really yummy warmed Muir Glen Cabernet Marinara pasta sauce on the side for dipping. You GUYS. 

    It's seriously so good. Light, yet filling. Bright and summery. Gosh dang. 

    Hop to it!

    Bev welcomes you to your new life. For more musings, visit her blog Bev Cooks and her Tablespoon profile.

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