Sheet Pan Meatball-and-Zucchini "Spaghetti"
Ingredients
- 1 (12-oz) pkg precooked Italian chicken meatballs (such as Aidells)
- ⅓ cup natural marinara sauce (such as Rao's)
- ⅓ cup shredded mozzarella cheese
- 1 Tbsp freshly grated Parmesan cheese
- 1 (16-oz) pkg zucchini noodles
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- 2 Tbsp small fresh basil leaves
Instructions
- Preheat oven to 425°F. Place meatballs on one side of a large rimmed baking sheet; spoon marinara over meatballs. Sprinkle with cheeses.
- Combine zucchini, oil, garlic, salt, and pepper in a bowl. Arrange on opposite side of baking sheet.
- Bake 8 to 10 minutes or until cheese is melted and zucchini is tender. Top with basil.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
380
|
380
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 28 | 28 |
| Carb (g) | 12 | 12 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 1152 | 1152 |
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