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Zucchini Spaghetti and Meatballs



Whether you want to eat low-carb or gluten-free (or both!) or just get more veggies into your diet, this is a great alternative to regular spaghetti.

Meatballs

1 lb Ground Beef
1 Egg
1/4 cup Bread Crumbs (optional, eliminate if gluten-free)
1 tsp Onion Powder
1 tsp Basil
1 tsp Oregano
1 tsp Garlic Salt
pinch Pepper

Preheat oven to 425. Combine all ingredients in a bowl. Form into small balls and place on baking sheet and cook 7-9 minutes or until done. Drain on paper towels. 

The trick to the zucchini noodles is this amazing spirooli slicer.  You don't have to peel the zucchini first but I prefer it peeled.  Stick it in the slicer with the smallest blade inserted, and spin!


Awesome zucchini noodles!  I slice my zucchini vertically, about halfway through so I get a bunch of half-curls.  Spoon hot sauce over them and you almost forget you aren't eating pasta.


 Serve with hot marinara sauce and enjoy!



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