Last weekend we attended the fair at Durham here in Connecticut. I believe it is the biggest in the state, much anticipated and certainly well-attended. There was so much to see and check out that you can honestly spend an entire day during the fair without getting bored at all. My kids and I had a lovely time checking out the rides, games and exhibits and the animal shows. I have honestly never attended a fair this huge so it was something new and exciting for me.
A julienne peeler! Perhaps not everyone can relate to my excitement but if you’re a food blogger or someone who just loves to cook then certainly you can totally agree with my unabashed enthusiasm! 🙂 You see I have always wanted to buy a spiralizer so I can make those lovely and fascinating zoodles but I get turned off by the pricing. So, when the vendor offered a special price for this little gadget and another peeler (with a buy one get one free offer to boot) I didn’t have any second thoughts about buying this! For sure, it was a good and solid purchase!!!
So I finally decided to put this little peeler to the test and decided to make some zoodles and meatballs for dinner. It is such a simple recipe with just 3 ingredients – storebought or homemade left-over meatballs, your favorite pasta sauce and the zoodles! All done in about 12 minutes with the only prep that you’ll do is making the zoodles and since it’s quite fun to do it – it is not a chore at all. My kids even wanted to help me make it – that’s how fun it was. I told them I will let them make the zoodles next time as Mommy was in a hurry (or perhaps I was too selfish to share the fun of peeling these zucchinis – you be the judge!). Anyway, without further ado here’s a tasty and easy dinner idea for you that adds some healthy vegetables to your family dinner! Enjoy!
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1 lb storebought or homemade Meatballs (left-overs are perfect for this)*
1 24 oz Pasta sauce of your choice (I used a red sauce)
5 large Zucchinis
Salt and pepper, to taste
*Use gluten-free meatballs if that is preferred.
In a large pot, simmer the meatballs in the pasta sauce for about 10 minutes. Use low to medium heat.
While the meatballs are simmering, prepare the zoodles. Rinse and dry the zucchinis then chop off the ends. You can either use a spiralizer or a julienne peeler to make the zoodles. Simply follow the manufacturer’s instruction on whichever gadget you are using. For a julienne peeler, place the side with the sharp teeth on the zucchini and drag it down the entire length of the vegetable. Remove the zoodles you just made and transfer to a plate. Repeat the process until you just about reach the seeded part in the middle.
When done, add the zoodles to the simmering meatballs and stir. Don’t worry if the sauce seems dry because the zoodles will release some liquid as it cooks. Cook for about 3-5 minutes or until the zoodles are cooked but still retain some crunch and not mushy. Season to taste with a little salt and pepper, if needed. Serve with some parmesan on the side, if desired. Enjoy!
Yield: 6 Servings
Prep Time: 10 Minutes
Cooking Time: 12 Minutes (which includes prep time)
Total Time: 12 Minutes