Zucchini Zoodles with mushroom Meatball Recipe
A healthy pasta made by shaping Zucchini in the form spaghetti and topped up with vegan Meatball curry.
Zucchini Zoodles with mushroom Meatball Recipe is an exciting recipe to be tried at your place. It is basically noodles made with Zucchini to give it an extra flavor and texture to the whole dish. It is also considered to a Gluten-Free pasta.For the zoodles you can either have a spiraliser to get those clean thin strips of zucchini or if have some good knife skills you can either cut them very thinly. The zoodles is then topped with some spice and tangy mushroom meatball sauce to make it a delicious one pot meal.
Serve the Zucchini Zoodles with mushroom Meatball Recipe as a one pot meal for your Sunday lunch.
If you are looking for more Zucchini Recipes here are some :
10 M
45 M
55 M
4 Servings
Ingredients
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Zucchini Noodles Ingredients:
- 1 Green zucchini
- 1/2 tablespoon Extra Virgin Olive Oil
- Salt and Pepper , to taste
- 1 Lemon juice Sauce Ingredients:
- 1 tablespoon Extra Virgin Olive Oil
- 2 cloves Garlic
- 4 Tomatoes , blanched and chopped finely
- 1 sprig Basil leaves
- 1 tablespoon Dried oregano
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Honey
- 1 teaspoon Red Chilli powder , to taste
- 1/2 cup Button mushrooms , quartered
- Salt and Pepper , to taste Mushroom Meatball Ingredients:
- 2 cups Button mushrooms , chopped finely
- 4 cloves Garlic , minced
- 1 Onion , diced
- 1/2 cup Whole Wheat Bread crumbs , (oats will also do)
- 3 tablespoon Whole Wheat Flour
- 1 cup Kala Chana (Brown Chickpeas) , soaked and boiled
- Salt and Pepper , to taste
- 2 sprig Dried oregano , (or 1 tablespoon dried)
- 2 sprig Dried Thyme Leaves , (or 1 tablespoon dried)
- 2 sprig Basil leaves , chopped, (or 1 tablespoon dried)
- 2 sprig Parsley leaves , chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Extra Virgin Olive Oil
How to make Zucchini Zoodles with mushroom Meatball Recipe
To make the zoodlesWe begin making the Zucchini Zoodles with mushroom Meatball Recipe by first prepping for the zoodles. For that take one zucchini, chop both the ends. Place it in the spiralizer, in between the spiked handle and the end of the blade. Then by spinning the handle you can get shreds of Zucchinni.
Or otherwise cut thin slices of zucchini lengthwise and then cut them into thin long julienne to get your desired shape. Once done toss it with few teaspoon of olive oil, lemon juice, salt and pepper and keep it aside.
In a pressure cooker, add the Tomatoes that are just scored on one end. Add 1 cup water and then pressure cook it for about 1 whistle. Release the pressure take it out and cool it down. Blitz it in the blender till it becomes a smooth paste.
Heat a sauce pan, add chopped garlic, onions and saute till it is translucent. Add the tomato paste along with basil leaves, oregano, cumin powder, honey, red chilli powder, pepper and salt.
Let it cook till the color changes to dark reddish. Add in 1 cup water and chopped mushroom and give it a stir then cook for 20 more minutes. Keep it aside.
Heat another saucepan, add oil and garlic and onions, saute till it is translucent. Then add in the chopped mushroom. Saute till all the water evaporates.
Once that is done grind the soaked chickpeas into a coarse mixture and then add in that into the pan along with rest of the herbs and seasonings. Once it all combines switch of the flame.
Let it cool down, and make them into balls, coat them well with bread crumbs and keep it aside. Heat a Kuzhi paniyarama pan with oil and fry these balls till they become crispy on the outside. Then dung them into the sauce mixture.
Now to assemble, place the zoodles on the plate and then pour over the meatball sauce mixture on top and serve with some chopped parsley.
Serve the Zucchini Zoodles with mushroom Meatball Recipe as a one pot meal for your Sunday lunch.
