Zucchini Noodle Pesto with Turkey Meatballs
A low-carb alternative to spaghetti and meatballs using fresh summer squash.
Word Recipe Kitchen
Tested & verified by our culinary team
35 minsMedium4 servings
Nutrition per serving
380
Calories
28g
Protein
12g
Carbs
26g
Fat
Ingredients
- 4 largeZucchini
- 1 lbGround Turkey
- 1/2 cupBasil Pesto
- 1 largeEgg
- 1/4 cupAlmond Flour
Instructions
- 1
Mix turkey, egg, and almond flour; form into small meatballs.
- 2
Bake meatballs at 375°F for 20 minutes.
- 3
Spiralize zucchini into 'zoodles' and pat dry.
- 4
Sauté zoodles in a pan for 2-3 minutes with pesto.
- 5
Toss with cooked meatballs and serve immediately.
Nutrition Facts
Servings 4Serving Size 1
Amount Per Serving
Calories380
% Daily Value *
Total Fat 26g33%
Saturated Fat 7.8g39%
Trans Fat 0g
Cholesterol 185mg62%
Sodium 310mg13%
Total Carbohydrate 12g4%
Dietary Fiber 1g4%
Sugars 1.8g
Protein 28g56%
Vitamin A 500 IUVitamin C 8 mgCalcium 45 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Zucchini Noodle Pesto with Turkey Meatballs
- • Use seasonal vegetables for maximum nutrition and flavor.
- • Use room-temperature eggs for more even cooking and better volume.
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