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Gluten Free Zucchini Noodles with Meatballs

Gluten Free Zucchini Noodles with Meatballs


It’s September 7th and time to celebrate squash because it is National Acorn Squash Day (there’s so many national food days I learn about through blogging). Today the Sunday Supper group is honoring squash with a Squash Fest! Our collection of recipes will showcase a wide range of squash, from the humble zucchini all the way to the renowned pumpkin!
This summer when I attended the Food and Wine Conference, not only did I get to interact with some amazing people, but I found quite a bit of inspiration. During a carbonara demo Sunday morning, I had some discussion with other attendees about how to make a carbonara gluten free. Zucchini noodles were brought up during the conversation, which immediately both confused and interested me. I asked how you could make a gluten free pasta using zucchini, and learned about an amazing tool called a spiralizer. It’s a tool that can pretty much turn a vegetable into long strands, good for a variety of applications, veggie noodles included. Since that conversation I’ve wanted to buy a spiralizer, and thought that Squash Fest would be the perfect moment to use it!
Feeling inspired by the ending summer, I decided to use some local heirloom tomatoes to make a sauce for the zucchini noodles. Its a simple yet aromatic sauce filled with heirloom tomatoes, onions, and herbs. I like to add a little bit of honey to my sauce to slightly sweeten it. This recipe also includes some simple meatballs that go wonderfully with the zucchini noodles and sauce. I hope you enjoy this recipe!

Ingredients:
1 tbsp olive oil
1/2 yellow onion
2 garlic cloves
2 heirloom tomatoes
1 tsp oregano
1 tsp basil
1/2 tsp thyme
1 tsp honey
1/2 tsp salt
1/2 tsp pepper
1 lb ground beef
1/4 yellow onion
2 garlic cloves
1/4 tsp oregano
1/4 tsp salt
1/4 tsp pepper
2 zucchini

Instructions
Dice the tomato, 1/2 onion, and 2 garlic cloves. Pour the olive oil into a sauce pan and heat to medium. Add the onion and cloves and stir for 3 minutes.
Add the tomatoes, tsp oregano, tsp basil, tsp thyme, tsp honey, 1/2 tsp salt, and 1/2 tsp pepper. Stir and reduce heat to medium low. Cover and let simmer for 2 hours.
Preheat an oven to 350F and line a baking pan with aluminum foil. Dice the 1/4 onion and 2 cloves. Combine the meat, onion, garlic, oregano, salt, and pepper. Form the meat into 1 inch meatballs and place on the pan. Put the pan in the oven and bake for 15 minutes.
Use the spiralizer to turn the zucchini into noodle. Form a pile of noodles and cut in half to form manageable noodles. Place the noodles on a plate, top with the meatballs, and pour the tomato sauce on top.

About Author

Chris Baker

Chris Baker

I'm Christopher Baker, also known as "Mr. Crumbly Cookies." My journey into gluten-free baking began as a personal quest for wellness, not a business venture. My goal is to raise awareness about gluten-related issues and promote healthier choices. Being "Mr. Crumbly Cookies" reflects my dedication to providing delicious, gluten-free options and inspiring others to embrace a healthier lifestyle, one cookie at a time.

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