Zucchini Noodle Pesto with Turkey Meatballs

    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. 1

      Mix turkey, egg, and almond flour; form into small meatballs.

    2. 2

      Bake meatballs at 375°F for 20 minutes.

    3. 3

      Spiralize zucchini into 'zoodles' and pat dry.

    4. 4

      Sauté zoodles in a pan for 2-3 minutes with pesto.

    5. 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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