Zucchini Spaghetti and Beanballs

I had one of those "this-is-so-amazing-why-have-I-never-tried-this-before!" moments when making this dish. I'd always heard of people using zucchini as noodles, but I didn't think it would be that great. Ha! I was WRONG! Its AMAZING! Paired with a delicious marinara beanball - welcome to the new Spaghetti & Meatlessballs! 

Zucchini Spaghetti and Beanballs

Zucchini Spaghetti and Beanballs

Serves 4

Zucchini Spaghetti and Beanballs

  • 2 cans white beans, drained & rinsed
  • 1 cup cooked quinoa or brown rice
  • 1/2 onion, diced
  • 1/2 cup of water
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 clove garlic, minced
  • 1/2 zucchini, shredded
  • 1 lemon, juiced
  • 4 zucchini, spiraled*
  • 1 jar pasta sauce


This little gadget is awesome! I've always heard of making noodles out of vegetables, but I wasn't really sure if I bought on to the idea. Well, I got a spiraler, tried it once, and am IN LOVE with these noodles. They're incredibly simple, fresh, ridiculously healthy, and delicious. And using the spiraler can't be any easier. You stick one end of the zucchini in and twist it like you would sharpen a pencil. That's it! Fresh noodles in under 2 minutes!

Spiraled Zucchini Noodles

Spiraled Zucchini Noodles


Sauté 1/2 an onion in 1/2 a cup of water for about 5 minutes. Add in 1 tsp of basil, oregano, 1 minced garlic clove, and 1/2 of a zucchini that's been shredded. (I like to use my trusty old cheese grater now for grating vegetables.) Continue sautéing for about 15 minutes until most of the water has been absorbed back into the vegetables. 

Rinse and drain 2 cans of white beans and add to a large bowl. Use a potato masher to mash up the beans. Add in 1 cup of cooked quinoa (or brown rice), 1 more tsp of basil, 1 more tsp of oregano, and the juice of 1 lemon. Add in the sautéed veggies and mix thoroughly.

Preheat your oven to 400 degrees and shape about 1 tsp of the bean mixture to form 1" sized beanballs. Add each ball to a silicon baking mat on a baking tray. You should be able to get about 24 balls on one tray. Bake at 400 degrees for 50 minutes.


About 10 minutes before the beanballs are done baking, add 1 jar of pasta sauce to a large shallow dish and heat to a soft simmer.

Once the beanballs are done baking - they should be a little crisp on top and underneath - gently use a spatula and move them from the baking tray to the sauce. Heat another 10 minutes. 



You can either serve the beanballs and sauce over the raw zucchini noodles, or you can add the zucchini noodles to a pan with about 1/4 cup of water and heat up for the last 10 minutes while the beanballs finish cooking in the sauce.

Top the zucchini noodles with 4-5 beanballs and any extra sauce you'd like!