Zucchini Spaghetti with Quinoa Meatballs

Whenever my students make this dish, they are always amazed how the texture is the same as regular meatballs and more importantly, how good it is! For a healthier option, I sautéed some zucchini but you can also serve with regular pasta.

Zucchini Spaghetti with Quinoa Meatballs



1 cup dry quinoa

1 Tablespoon olive oil

½ onion, finely chopped

3 garlic cloves, finely minced

1 Tablespoon Italian seasoning

1 teaspoon salt

1 teaspoon pepper

2 large eggs, lightly beaten

1 cup gluten free bread crumbs, almond meal or panko breadcrumbs

1/4 cup grated Parmesan cheese, plus more for garnish

¼ cup parsley, finely chopped, plus more for garnish


1 Tablespoon olive oil

½ onion, finely chopped

3 cloves garlic, finely minced

1 (28 oz) can crushed tomatoes

¼ teaspoon red pepper flakes (optional)

1 teaspoon each salt and pepper

3-4 zucchini

parmesan cheese ( optional)


Cook quinoa according to directions.

To make meatballs: Preheat oven to 375 degrees. Heat oil in a frying pan and sauté onions until soft. Add garlic, Italian seasoning, salt, pepper and cook for few minutes. Place mixture in a large bowl. Add cooked quinoa,

eggs, bread crumbs, cheese, and parsley and mix until combined. Roll into 1 inch balls and place on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until browned.

To make sauce: Heat oil in a pan and sauté onion until soft. Add garlic and continue to cook for few minutes.

Add tomatoes, red pepper flakes, salt and pepper and simmer for 10 minutes. Toss in meatballs to coat with sauce.

Zucchini: use a julienne peeler or spiralizer to slice zucchini into noodles Sauté zucchini for a few minutes to soften

To serve: Top zucchini with sauce, meatballs and top with optional parmesan cheese and parsley.