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My Zucchini Spaghetti & Meatballs Are The Low Carb, High Protein Dinner You’ll Actually Want
My zucchini spaghetti gives you the saucy, twirly situation of spaghetti and meatballs, but the noodles are lighter, summery zucchini instead. And while you could stop at simple zucchini noodles, in my mind a spaghetti dinner firmly requires meatballs and marinara… which is exactly what I made here. Here’s why this dish is so worth the little extra step:
- All the cozy spaghetti-and-meatballs flavor – You still get savory beef, sweet tomato sauce, herbs, garlic, and plenty of Parmesan, with fresh zucchini in place of pasta. The difference is I feel so much better after.
- Tender, not watery zoodles – I cook the zucchini noodles on their own, then toss them with sauce right before serving. This gives you a lighter coating of marinara without letting the noodles simmer until they turn soggy.
- The juiciest meatballs + the best sauce – You can certainly take a shortcut with store-bought meatballs and sauce, but my low carb meatballs turn out much juicier and my homemade marinara has way more flavor than the jarred stuff. I often prep them ahead to keep dinnertime quick and easy.
- Low carb, protein packed, and gluten free – This zucchini spaghetti recipe is the perfect light summer dinner, but I totally make it year round because it checks so many boxes. It’s got over 30 grams of protein, only 467 calories (pretty light for a complete meal!), and still tastes like comfort food.
If you’re looking for a comforting low carb meal with plenty of veggies and protein, it’s hard to beat this saucy zucchini spaghetti. Grab your spiralizer and make it with me!
“I was a little skeptical that zucchini spaghetti would be satisfying but I really wanted a low carb pasta option so I gave this recipe a try. To our surprise, we might like it even better than regular pasta. The zucchini noodles are actually more flavorful than pasta and we loved how well they paired with the meatballs. Thanks for a great recipe!”
-Rebecca
Ingredients & Substitutions
Here I explain the best ingredients for my zucchini spaghetti recipe, what each one does, and substitution options. For measurements, see the recipe card.
Zucchini Noodles:
I prefer small-to-medium zucchini here, because they have fewer large seeds and release less water.
My favorite countertop spiralizer makes the fastest, most even noodles, and it has a giant suction cup to avoid sliding around the counter. But my guide to making zucchini noodles includes several tool and cooking options.
Meatballs:
You can use any meatballs you like in this dish, but I used a modified version of my keto meatball recipe, with these ingredients:
- Ground Beef – I use this 85/15 grass-fed one, which has just enough fat to keep the meatballs juicy without making them greasy. Ground turkey, chicken, pork, or Italian sausage can work, but very lean meat will be less rich and can dry out faster.
- Grated Parmesan Cheese – Adds salty, nutty flavor and helps bind the meatballs. I use finely grated Parmesan, so it distributes evenly.
- Heavy Cream & Onion – My secret ingredients for super juicy meatballs! Both add moisture and so much flavor. (You can read more about the onion thing in my chicken meatballs post.) Milk works instead of the cream in a pinch, but it’s thinner and not as rich, so I recommend using a little less.
- Egg – Binds everything together. A flax egg can work as a substitute.
- Garlic, Fresh Parsley, Italian Seasoning, Sea Salt & Black Pepper – I recommend fresh garlic and parsley for all the flavor, but 1 teaspoon each of jarred minced garlic and dried parsley will work as quick shortcuts.
Sauce & Cheese:
Complete your zucchini spaghetti with marinara sauce and more grated Parmesan! I’ve got some tips on the sauce:
- A thicker sauce works best, because zucchini noodles naturally release some water. If it’s already thin, it’ll be too much liquid later.
- I use my homemade marinara sauce, but also like this store-bought sauce for convenience.
- You can swap in other pasta sauces, like Alfredo sauce, basil pesto, or even lemon butter sauce.
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How To Make Zucchini Spaghetti
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cook the zucchini noodles. Spiralize the zucchini, then cook the noodles using the stovetop or oven method in my zucchini noodle guide. I used the large skillet method with a little olive oil below. Cook the zoodles just until tender, not soggy, and don’t miss my tips below!
- Mix the meatballs. Stir together all the meatball ingredients except the ground beef. Add the beef last and mix only until combined. This helps the meatballs stay tender.
- Shape, bake, and broil. Form 1-inch meatballs on a lined half sheet pan. Bake until they’re barely done, because the broiler finishes cooking them. Blot away any liquid, then broil on the top rack until golden and cooked through.
- Warm the sauce and toss the zoodles. I heat the marinara first, then toss the cooked zucchini noodles with part of it.
- Bring it all together. Divide the zucchini spaghetti among bowls, add the meatballs, spoon more marinara over the top, and finish with Parmesan cheese. Enjoy!
My Recipe Tips
- Choose the zoodle method that fits your timing. I prefer the oven method for this large batch, because the zucchini noodles shrink less and come out a little drier. The stovetop is faster when you don’t want to heat up the kitchen on a hot summer day, which was my situation above. My zucchini noodle guide walks you through both options.
- If your zoodles are watery, you may need higher heat, but drain them too. Especially on the stove, cooking them in a pan that’s not hot enough causes moisture to build up without cooking away. Higher heat helps it evaporate. But if they’re already tender and you’ve got liquid at the bottom of the pan, you can drain it to avoid overcooking.
- Give the zucchini noodles room to breathe. Whether you bake or saute them, crowding traps steam and makes them watery. For the oven method, I spread them in a thin layer on an extra-large baking sheet like this.
- Don’t overwork the meatballs. I mix everything except the beef first, then add the beef last, which equals less mixing. I also use this small cookie scoop for forming the meatballs, so I don’t have to handle them as much. This helps them stay tender and cook at the same rate.
- Keep the sauce and zoodles separate until the end. Zucchini keeps releasing moisture after cooking, especially once it hits the sauce. So, I wait until I’m about to serve my zucchini spaghetti to bring it all together. Using a thick marinara also helps.
Zucchini Spaghetti (With Meatballs)
By
Craving spaghetti and meatballs? My zucchini spaghetti is a low carb, high protein dinner that still feels like comfort food.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with parchment paper or foil.
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In a large bowl, stir together the parmesan, cream, grated onion, egg, garlic, parsley, Italian seasoning, salt, and pepper. Add the beef and mix until just combined. (Don't over-mix.)
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Form the mixture into 1-inch (2.5-cm) meatballs and place onto the baking sheet.
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Bake the meatballs in the oven for about 10 minutes, until just barely done. Use a paper towel to wipe any excess liquid around the sides of the meatballs.
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Set the oven to broil and place the meatballs on the top rack under the broiler for about 2 minutes, until golden.
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Meanwhile, make the zucchini noodles like this.
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Make sugar-free marinara sauce like this, or just heat store-bought marinara sauce on the stove or in the microwave.
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Place the zucchini noodles into a large bowl. Toss with 3/4 cup (96 g) of the marinara sauce.
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Place the zucchini spaghetti on plates and add meatballs, about 1 cup zoodles and 4 meatballs per plate. Top the meatballs on each plate with 2 tablespoons (28 g) marinara sauce, using up what was left. Sprinkle or sift grated parmesan on top.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup zucchini spaghetti + 6 meatballs with sauce
- Tips: Check out my recipe tips above to help you avoid watery zucchini spaghetti and get super juicy, tender meatballs.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Store the zoodles, meatballs, and sauce separately when possible, as the whole thing gets watery with time.
- Meal prep: Make the marinara and meatballs ahead, and spiralize the zucchini in advance. Cook the zoodles close to serving for the best texture.
- Reheat: Warm in a covered skillet over medium heat with a little butter or oil.
- Freeze: Freeze the components separately. The zucchini noodles will be softer after thawing, but the flavor will still be good.
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Zucchini Spaghetti
Serving Ideas
This zucchini spaghetti recipe is already a complete dinner. If I add anything at all, I usually keep the sides fresh and simple:
- Salads – My fresh Caprese salad fits the Italian flavors, while a crisp green salad with Caesar dressing adds contrast to the warm sauce.
- Vegetables – I like air fryer eggplant for crisp edges or quick sauteed spinach for some leafy greens in minutes.
- Bread – Toast a slice of my keto bread and add garlic compound butter, or use the low carb breadsticks from my Easy Keto Cookbook for soaking up the extra marinara. Makes me feel like I’m at a restaurant!
More Low Carb Zucchini Noodle Recipes
Since you have the spiralizer out, I’ve got plenty of other ways to turn zucchini into noodles, salads, and comfort food:
32 Comments
Jenna Urben
0I love this lightened up dinner recipe! Zucchini noodles are one of my favorite meals to make when I’m trying to be healthier.
Matt
0I am following a low carb/modified keto diet and I am seeing great results. Excited to add this to my many options!
Sherri
0These are some gorgeous plates of “spaghetti” and meatballs! I love using zoodles; they’re so tasty and good for you! I never knew to add the ground beef last; that’s such a great tip! This is a perfect meal for any day of the week and will satisfy the whole family!
Katie
0I am such a huge fan of zoodles – they have that perfect texture, and with these meatballs, they were awesome!
Susan Carraretto
0Love how healthy this is. I’m trying to reduce the amount of carbs I eat, even though I’m not on a keto diet. I had never cooked zoodles in the oven before, but this was a great way to make them!
Rosa
0We LOVE zoodles and so glad I gave this one one a try. Thanks so much for sharing this great recipe.
Danielle Wolter
0My mom is obsessed with zoodles! I sent her this recipe!! Such great flavors 🙂
Nellie Tracy
0This is such an amazing recipe! Absolutely delicious.