Zucchini Spaghetti and Meatballs

By on
Jump to Recipe keyboard_arrow_down
87 CALORIES 17g CARBS 2g FAT 7g PROTEIN
0
Freestyle™ SmartPoints™ New!
(0 PointsPlus®)
About two weeks ago I finally caved and bought a spiral slicer. I have been eying one for a couple of months and although I can easily rationalize spending $3 on coffee five days a week and buying pre-sliced, ridiculously overpriced veggies from the salad bar on lazy nights, I had trouble convincing myself to take the plunge and buy one for myself. My brain can be kind of slow that way sometimes. In fact, it is currently having that same internal fight about breaking down and buying an ice cream maker. But that’s a story for another post. Back to the spiral slicer. So guys, this thing is seriously amazing. In just a couple of minutes you have incredibly low calorie/zero point spaghetti that works great as a pasta replacement, in salads, or just as a prettier side dish. I have been using it as pasta all week either replacing all the pasta with veggies or half depending on the meal. It’s delicious really, really, delicious. In terms of the slicer, there are two options I have heard really good things about. The first is this hand held version from GEFU. It’s under $30, small and easy to store, and works great with most veggies. The only drawback I have read is that it can be tricky to use with harder veggies and potatoes. The second one, that I ended up purchasing, is this one from Benriner that is a table top version. It works really well with all types of veggies potatoes, carrots, squash, etc. However it is about double to price and takes up more room. Either one would work great. You could also use a mandoline with a spiral attachment or a julienne slicer.
The Recipe

Zucchini Spaghetti and Meatballs

PREP TIME: 10 Min
COOK TIME: 10 Min
TOTAL TIME: 20 Min
  • printPrint Recipe
  • file_downloadDownload PDF

Ingredients

US METRICS

Like this Recipe? Try our Meal Plans!

  • Weekly Meal Plans
  • Easy Shopping List
  • Healthy, Low Carb, & Vegetarian
  • Nutritional Information and Points

Instructions

(Hide Photos)
1

Slice the zucchini and squash into noodles.

2

Option 1: Place in a covered microwave safe dish and microwave for about 2 minutes. Drain and serve.

3

Option 2: Drop in boiling water for 1-2 minutes until just soft. Drain.

4

Option 3: Stir-fry in cooking spray or a bit of olive oil for 3-4 minutes until tender.

Nutritional Facts
Serving Size: 392g
Amount Per Serving
Calories 87
Calories from Fat 13
% Daily Value *
Total Fat 2g
2%
Saturated Fat 1g
2%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 30mg
1%
Total Carbohydrate 17g
6%
Dietary Fiber 5g
22%
Sugars 13g
Protein 7g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Notes

If you count the vegetables as 0 in this recipes, then it's Weight Watchers value is 0.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
0 Comments
On Zucchini Spaghetti and Meatballs
user image
Instagram
Did you make this?

Snap a picture and show us what you made on Instagram or Facebook. Tag us using @SlenderKitchen or #slenderkitchen.