Zucchini Spaghetti with Gluten-Free Vegetarian Meatballs

INSPIRALIZED
20Ingredients
90Minutes
460Calories

Ingredients

US|METRIC
  • 1 cup lentils
  • 1 tablespoon extra-virgin olive oil (+ more to drizzle, about ½ tablespoon)
  • 1/2 red onion (chopped)
  • 1 carrot (chopped)
  • 1 celery stalk (chopped)
  • 1 garlic clove (minced)
  • 1/2 teaspoon dried thyme
  • salt
  • pepper
  • 1 pinch red pepper flakes
  • 1 1/2 tablespoons tomato paste
  • 4 ounces button mushrooms (sliced)
  • 1 egg (+ 1 egg white)
  • 1/4 cup grated Parmesan cheese (+ more to garnish)
  • 1/4 cup fresh parsley (chopped)
  • 2 tablespoons chopped walnuts (finely)
  • 4 tablespoons almond flour
  • 2 tablespoons water
  • 4 zucchinis (medium)
  • 1 1/2 cups tomato sauce (favorite canned, I love Rao’s Tomato Basil sauce)
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    NutritionView More

    460Calories
    Sodium33% DV790mg
    Fat25% DV16g
    Protein47% DV24g
    Carbs19% DV58g
    Fiber92% DV23g
    Calories460Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol60mg20%
    Sodium790mg33%
    Potassium1610mg46%
    Protein24g47%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate58g19%
    Dietary Fiber23g92%
    Sugars19g38%
    Vitamin A90%
    Vitamin C80%
    Calcium20%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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