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Zucchini Spaghetti with Gluten-Free Vegetarian Meatballs
INSPIRALIZED20Ingredients
90Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup lentils
- 1 Tbsp. 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 tsp. dried thyme
- salt
- pepper
- 1 pinch red pepper flakes
- 1 1/2 Tbsp. tomato paste
- 4 oz. button mushrooms (sliced)
- 1 egg (+ 1 egg white)
- 1/4 cup grated Parmesan cheese (+ more to garnish)
- 1/4 cup fresh parsley (chopped)
- 2 Tbsp. chopped walnuts (finely)
- 4 Tbsp. almond flour
- 2 Tbsp. 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
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium790mg33% |
| Potassium1610mg46% |
| Protein24g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber23g92% |
| Sugars19g |
| 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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