Zucchini Meatballs & Spaghetti

Zucchini Meatballs & Spaghetti (Vegan & GF)

Seriously this tastes so much better than a restaurant! Plus you know exactly what is going in…al clean, organic, and flavorful. This dish is so filling and delicious. Enjoy!

Ingredients for the Spaghetti:

– 1 box of Banza Linguine Pasta

– 1/2 jar of Organic Tomato Sauce (I usually use the Whole Food’s brand)

– 1 package of organic white mushrooms (or mushroom of your choice)


– 3 tbsp of Bragg Nutritional Yeast

– 1/4 cup of shredded organic basil

Instructions for the Spaghetti:

The instructions for the Banza Pasta are on the packaging but grab a pot, fill it with filtered water, place on the stove and turn to high heat. Bring water to a boil and then pour the pasta in for about 10-12 minutes (stirring occasionally).

Once done, strain the pasta in a strainer and once all the water is out of the pot you can use the same pot to cook the mushrooms and sauce. 

So, turn the heat down to low-medium, with the same pot pour some avocado oil in it and toss in the mushrooms. I like to sprinkle them with some garlic, salt, and pepper. 

Before they are cooked all the way through (probably takes 5 minutes), pour in the tomato sauce. Let that all heat up for about another 5 minutes and then grab the strained pasta and pour back into the pot with the mushrooms and sauce. Mix all around.

Ingredients for the “Meatballs”:

– 15 oz. of organic chickpeas

– 1 organic zucchini 

– 1/2 cup of Bob’s Red Mill Organic Coconut Flour

– 1 organic garlic clove

– 1 tbsp of Simply Organic Italian Seasoning

– 1 tbsp of himalayan salt

– 2 tbsp of Primal Kitchen Avocado Oil

– 2 tsp of pepper

– 1/2 of organic lemon juiced

Instructions for the “Meatballs”:

Preheat oven to 375.

In a food processor combine all the ingredients except for the zucchini. Once all mixed together, place into a bowl. Then grab a cheese grater and use it to shred the zucchini into the bowl with the mixture. Once all the zucchini is shredded, mix together. 

Grab a baking pan and line it with a baking sheet. Roll a big spoonful of the mixture into a ball and place the ball on the pan. Repeat until all the mixture is rolled into balls (should be about 6-8).

Place in oven for 30 minutes. 

Once they are done. Take them out and put to the side. Grab a skillet or pan, pour the avocado oil on it and set to medium heat. Let the oil heat a little (about 2 minutes) and then place the balls on the skillet. Let cook for 30 seconds and turn over until the balls are crispy and ready to eat. 

Grab some pasta, put it in a bowl, grab 3 meatballs put it on top, pour some nutritional yeast and shredded basil on top and enjoy! 










Leave a Reply