Zucchini Noodles with Chunky Tomato Sauce

18 40 36
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 61
Zucchini Noodles with Chunky Tomato Sauce
Health Highlights


12 small Zucchini
1 tbsp Coconut oil
1 onion(s) Sweet onion (chopped)
6 clove(s) Garlic (minced)
2 large mushroom(s) Portobello mushroom (chopped)
1 can(s) (28oz) Diced tomatoes, canned
1 can(s) (15oz) Tomato sauce, canned
1/2 tsp Salt
1 dash Black pepper
1 tbsp Oregano, dried
1 tsp Marjoram
1 cup Basil, fresh (chopped)
2 can (15oz) Black beans, canned
2/3 cup Oats, dry
4 tbsp Tomato paste, canned
2 tbsp Nutritional yeast
3 tbsp Italian herb seasoning, McCormick
1 dash Salt


Preheat the oven to 350 degrees.

Make zucchini noodles by using a julienne slicer (or a spiralizer if you prefer). Set aside in a large bowl.

To make your sauce, start by heating the oil in a large stock pot or Dutch oven.

Cook the onion and garlic until soft, about 5 minutes.

Add the chopped mushroom and allow to cook another 10 minutes.

Stir in the tomatoes, tomato sauce, oregano, marjoram, salt, and pepper. Allow to simmer for 15 minutes. Stir in the fresh basil.
While your mushrooms are cooking during the sauce-making, start making your bean balls. Put your beans into a large bowl and mash (I use a potato masher for this). It's okay to have a few beans in tact.

Add the rest of the ingredients and stir well. Use your hand to knead the mixture together, making sure the ingredients are well incorporated.

Roll the bean mixture into 1½ inch balls and place them on a baking sheet that is either lightly coated with oil or lined with parchment paper. You will get about 28-30 balls.

Bake in the preheated oven for 16-18 minutes, turning once halfway through the cooking time.

To serve, place a serving of zucchini noodles on a plate, top with 4-6 meatballs, and finally cover it all with the tomato sauce. If you aren't vegan and can enjoy dairy, feel free to top it with some freshly grated parmesan cheese. Enjoy!

Nutrition Facts

Per Portion

Calories 36
Calories from fat 5.5
Calories from saturated fat 2.3
Total Fat 0.6 g
Saturated Fat 0.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 0
Sodium 178 mg
Potassium 248 mg
Total Carbohydrate 6.3 g
Dietary Fiber 2.0 g
Sugars 1.4 g
Protein 2.3 g

Dietary servings

Per Portion

Vegetables 0.7

Energy sources