Tuesday, March 20, 2018


Back again this week with another healthy gluten-free dinner that you can get ready in under 35 minutes.  Yes, you read thar right.  If you are super organized and have time during the weekend to do some meal prepping (my dream) then you can get this done in about 25 minutes.  It's a win-win, specially since you will have some down time when the meatballs are in the oven to pack lunches and load the dishwasher.

Let me tell you about the meatballs.  They are a Whole Foods find and do not contain gluten or dairy. I like that they are not overly seasoned for the younger ones.  They are on the smaller size too so they are actually perfect toddler finger food. 

We have become great fans of zucchini (and other veggies) ever since I decided to purchase a really simple manual spiralizer.  I know there are Rolls Royce versions of the spiralizer out there, but I just went with a simple one that did not break the bank and gets the job done.

There is not a lot of mystery to this dinner but I will outline the steps in case you want to give it a try!  It's a crowd favorite across the board and it's definitely satisfying too.

The meatballs cook in the oven at 350F in 22 minutes.  While they are cooking, peel, wash and spiralize the zucchini.  You want to aim on the larger portion size for your crowd.  I saute the spirals for about 3 minutes in olive oil with a little green onion since you don't want to overcook them.  I recommend using tongs!  I usually sprinkle some Parmesan cheese on the zoodles because my kiddos think they are like spaghetti and add some avocado slices for good fat.  That's it!  Not a lot of mystery to this dish but it works and it's easy to prepare.

I hope you enjoyed this post.  Thank you for reading!

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