Sheet Pan Meatball-and-Zucchini "Spaghetti"
Ingredients
- 9 plant-based Italian-style meatballs
- ⅓ cup fire-roasted marinara sauce
- 1 (16-oz) pkg zucchini noodles
- 1 Tbsp canola oil
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup 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.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
291
|
291
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 17 | 17 |
| Carb (g) | 16 | 16 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 723 | 723 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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