Hello! It’s Ciara here again from My Fussy Eater and I’m back with another recipe showing how you can sneak some extra vegetables into your children’s diet. Last month was all about swapping regular french fries for the sweet potato kind and this month we’re talking zucchini noodles!
If there’s one meal that almost every child is guaranteed to like it has to be Spaghetti with Meatballs! I guess there’s something so simple yet comforting about this dish which makes it such a winner. And whilst there is nothing unhealthy about this recipe, there are always ways to boost the nutritional content and more specifically to sneak in some extra veg!
Zucchini noodles are one of my favourite ways to add extra vegetables to a meal. They are so easy to make. If you don’t have a spiralizer you can use a julienne peeler (or even a standard veg peeler and make ribbons instead of noodles). I like to serve them raw so as to lose none of those fantastic nutrients but if you think your kids would prefer them cooked then you can blanch them in hot water for a minute or two.
If swapping your normal spaghetti for zucchini noodles seems a little daunting (or you are worried how the kids will react!) then try just adding a small portion mixed in with the spaghetti. You can then increase the amount of zucchini over time.
- 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)
- 3 courgettes
- 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.