Zucchini Zoodles with Mushroom Meatballs Recipe
Dive into the delightful world of fusion cuisine with this unique Zucchini Zoodles with Mushroom Meatballs recipe. Combining the freshness of zucchini with hearty mushroom meatballs, this dish is not only delicious but also caters to those following a vegan diet. Perfect for a light lunch or a cozy dinner, it brings together vibrant flavors and a satisfying texture that will leave everyone craving more.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green zucchini | 1 |
| Extra virgin olive oil | 1/2 tablespoon |
| Salt and pepper | To taste |
| Lemon juice | 1 |
| Extra virgin olive oil | 1 tablespoon |
| Garlic | 2 cloves |
| Tomatoes (blanched and chopped) | 4 |
| Fresh basil leaves | 1 sprig |
| Dried oregano | 1 tablespoon |
| Cumin powder (jeera) | 1 teaspoon |
| Honey | 1 teaspoon |
| Red chili powder | To taste |
| Button mushrooms (quartered) | 1/2 cup |
| Button mushrooms (chopped) | 2 cups |
| Garlic (minced) | 4 cloves |
| Onion (diced) | 1 |
| Whole wheat bread crumbs | 1/2 cup |
| Whole wheat flour | 3 tablespoons |
| Kala chana (brown chickpeas) | 1 cup (soaked and boiled) |
| Dried oregano | 2 sprigs (or 1 tablespoon) |
| Dried thyme leaves | 2 sprigs (or 1 tablespoon) |
| Fresh basil leaves (chopped) | 2 sprigs |
| Fresh parsley leaves (chopped) | 2 sprigs |
| Cumin seeds (jeera) | 1 teaspoon |
| Extra virgin olive oil | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 320 |
| Protein | 10 g |
| Total Fat | 12 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 8 g |
| Sugars | 6 g |
| Sodium | 350 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
Instructions
Step 1: Prepare the Zoodles
Begin your culinary adventure by creating the zoodles. Take one fresh green zucchini and trim off both ends. Using a spiralizer, place the zucchini between the spiked handle and the blade, then spin the handle to create lovely spirals of zucchini. Alternatively, if you don’t have a spiralizer, slice the zucchini lengthwise into thin sheets and then cut them into thin, long julienne strips for that perfect noodle shape. Once you have your zoodles, toss them with a drizzle of olive oil, a squeeze of lemon juice, and a sprinkle of salt and pepper. Set aside to allow the flavors to meld.
Step 2: Make the Sauce
In a pressure cooker, add the blanched and chopped tomatoes, ensuring you score them on one end for easy peeling. Pour in 1 cup of water and pressure cook for approximately one whistle. Once done, release the pressure, remove the tomatoes, and let them cool. Blend the cooled tomatoes into a smooth paste using a blender.
In a saucepan, heat a splash of olive oil and add the minced garlic and diced onions. Sauté until the onions become translucent. Add the tomato paste along with fresh basil leaves, dried oregano, cumin powder, honey, red chili powder, and season with salt and pepper. Allow the mixture to cook until it deepens in color to a rich, dark red. Then, stir in 1 cup of water and the quartered mushrooms, cooking for an additional 20 minutes. Once done, set the sauce aside.
Step 3: Prepare the Meatballs
In another saucepan, heat a tablespoon of olive oil and add minced garlic and diced onions. Sauté until the onions are translucent, then incorporate the chopped mushrooms. Cook until the mushrooms release their moisture and all water has evaporated.
In a food processor, grind the soaked and boiled kala chana into a coarse mixture. Add this mixture to the pan with the sautéed mushrooms, along with the remaining herbs, whole wheat breadcrumbs, and seasonings. Stir until well combined and remove from heat to cool slightly.
Once cooled, shape the mixture into small balls, coating each meatball with whole wheat breadcrumbs for a crispy exterior. Heat a Kuzhi paniyarama pan (or a regular skillet) with oil and fry the meatballs until golden and crispy. Finally, dunk the fried meatballs into the prepared sauce.
Step 4: Assemble the Dish
To serve, place a generous helping of zoodles on each plate, followed by a ladle of the hearty meatball sauce mixture on top. Garnish with chopped parsley for a fresh finish. Enjoy this wholesome Zucchini Zoodles with Mushroom Meatballs dish as a comforting one-pot meal perfect for a relaxing Sunday lunch or a special weeknight dinner.
By embracing the vibrant ingredients and simple techniques in this recipe, you’ll not only impress your guests but also enjoy a nutritious and satisfying meal that truly embodies the love of cooking. Happy cooking!
