Sneak some extra veggies into your childrens' diet by swapping their usual pasta for zucchini noodles!
Author: Tracy Gibb
1 tsp oil
1 small white onion, finely chopped
1 garlic clove, crushed
17 fl oz passata
2 tsp dried mixed herbs or oregano
14oz meatballs (homemade, pre-made or pre-cooked are all fine)
parmesan cheese to serve
Heat the oil in a large saucepan over a medium heat. Add the chopped white onion and fry for 2-3 minutes, stirring regularly. Add the crushed garlic clove and keep stirring for another minute.
Add the passata and dried herbs and bring to the boil. Reduce to a simmer for approximately 10 minutes or until the sauce has thickened.
If your meatballs are uncooked, fry them now in a frying pan until they are cooked through, before adding to the tomato sauce. Pre-cooked meatballs can be added to the sauce for the last couple of minutes of simmering just to warm through.
Using either a spiralizer or julienne peeler, make the zucchini noodles and divide between 4 bowls.
Serve the meatballs and sauce on top of the zucchini noodles and garnish with a little grated parmesan cheese.
Recipe by Less Than Perfect Parents at http://www.lessthanperfectparents.com/zucchini-noodles-with-meatballs/