How do you keep zucchini noodles from getting soggy?

Cook zucchini noodles quickly over medium-high or high heat and avoid overcrowding the skillet. Once they are tender but still slightly firm, remove them from the heat and drain any liquid that has accumulated. For Zucchini Noodles with Meatballs, keep the marinara separate until just before serving because allowing zoodles to sit in sauce can make them softer and more watery.

Can I make Zucchini Noodles with Meatballs ahead of time?

Yes. For the best results, prepare the components separately. The meatballs and marinara can be cooked ahead, while the zucchini can be spiralized and refrigerated until you are ready to cook it. Cook the zoodles shortly before serving, then combine everything at the last minute. This meal-prep method preserves the fresh texture of the zucchini spaghetti.

What meat can I use instead of ground beef?

Ground turkey, chicken, pork, or Italian sausage can all work in this recipe. Turkey and chicken create lighter meatballs, while pork and Italian sausage provide a richer flavor. If using very lean ground meat, take care not to overcook the meatballs, as leaner varieties can dry out more quickly.

Easy Zucchini Noodles with Meatballs

Name: Zucchini Noodles with Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-inspired
Ingredients: 1/3 cup grated Parmesan cheese; 2 tablespoons heavy cream; 2 tablespoons onion, grated and patted dry; 1 large egg; 2 cloves garlic, minced; 1 tablespoon fresh parsley, chopped; 2 teaspoons Italian seasoning; 1/4 teaspoon sea salt; 1/4 teaspoon black pepper; 1 pound ground beef; 2 1/2 pounds zucchini, about 8 medium; 1 1/4 cups marinara sauce, divided; 2 tablespoons grated Parmesan cheese, for serving

Description

Zucchini Noodles with Meatballs is a low-carb, gluten-free dinner featuring tender spiralized zucchini, juicy homemade beef meatballs, rich marinara sauce, Parmesan, garlic, and Italian herbs.

Ingredients

Scale

1/3 cup grated Parmesan cheese
2 tablespoons heavy cream
2 tablespoons onion, grated and patted dry
1 large egg
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
2 teaspoons Italian seasoning
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 pound ground beef
2 1/2 pounds zucchini, about 8 medium
1 1/4 cups marinara sauce, divided
2 tablespoons grated Parmesan cheese, for serving

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Instructions

Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or foil.
In a large bowl, stir together 1/3 cup Parmesan, heavy cream, grated onion, egg, garlic, parsley, Italian seasoning, sea salt, and black pepper.
Add the ground beef and gently mix until just combined. Avoid overmixing so the meatballs remain tender.
Shape the mixture into approximately 1-inch meatballs and arrange them evenly on the prepared baking sheet.
Bake the meatballs for about 10 minutes, until they are nearly cooked through.
Carefully remove excess liquid from the baking sheet, switch the oven to broil, and broil the meatballs on the top rack for about 2 minutes, or until golden and fully cooked.
Meanwhile, spiralize the zucchini into noodles.
Heat a wide skillet over medium-high heat with a small amount of oil and cook the zucchini noodles briefly until just tender but not soggy. Drain any excess liquid.
Warm the marinara sauce separately in a saucepan or microwave.
Toss the cooked zucchini noodles with 3/4 cup marinara sauce just before serving.
Divide the zucchini noodles among serving plates, top with the meatballs, and spoon the remaining marinara sauce over the meatballs.
Sprinkle with the remaining grated Parmesan and serve immediately.

Notes

Use small to medium zucchini when possible because they tend to contain fewer large seeds and release less water.
Do not overcrowd the zucchini noodles while cooking, as trapped steam can make them watery.
Cook the zoodles only until tender and drain excess moisture instead of continuing to cook them.
Use a thick marinara sauce for the best texture.
Keep the zucchini noodles, marinara, and meatballs separate until serving to prevent soggy zoodles.
Do not overwork the ground beef when mixing or shaping the meatballs.
Ground turkey, chicken, pork, or Italian sausage can be substituted for ground beef.
Store leftovers in airtight containers in the refrigerator for up to 3 days, preferably with the zoodles, sauce, and meatballs stored separately.
For meal prep, make the meatballs and marinara ahead and spiralize the zucchini in advance, but cook the zoodles close to serving time.
The meatballs and sauce freeze well separately. Frozen zucchini noodles will have a softer texture after thawing.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking and Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 cup zucchini spaghetti plus 6 meatballs with sauce
Calories: 467
Sugar: 10.3 g
Sodium: Not provided
Fat: 30.6 g
Saturated Fat: Not provided
Unsaturated Fat: Not provided
Trans Fat: Not provided
Carbohydrates: 18.3 g
Fiber: 4.9 g
Protein: 31.1 g
Cholesterol: Not provided