Sheet Pan Meatball-and-Zucchini "Spaghetti"
Ingredients
- 9 plant based Italian style meatballs
- ⅓ cup fire roasted marinara sauce
- 1½ (10-oz) pkg zucchini noodles
- 1 Tbsp canola oil
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- 3 Tbsp shredded part skim mozzarella cheese
- 2 Tbsp small fresh basil leaves
Instructions
- Preheat oven to 425°F. Place meatballs on one end of a rimmed baking sheet; spoon marinara over meatballs.
- Combine zucchini, oil, garlic, salt, and pepper in a bowl. Arrange on opposite end of baking sheet.
- Bake 5 minutes; turn meatballs, and stir zucchini. Sprinkle meatballs with cheese.
- Bake 5 to 6 minutes longer or until cheese is melted and zucchini is tender. Top with basil.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
269
|
0
|
269
|
| Fat (g) | 19 | 19 | |
| Sat. Fat (g) | 5 | 5 | |
| Protein (g) | 16 | 16 | |
| Carb (g) | 14 | 14 | |
| Fiber (g) | 3 | 3 | |
| T. Sugs (g) | 3 | 3 | |
| A. Sugs (g) | 0 | 0 |
