As summer comes to end so does the summer harvest. Our neighbors ha e a large garden that provides us with loads of fresh vegetables each week. They have been giving us so much zucchini we have been playing around with some different recipes.
This one is pretty simple, delicious. It’s zucchini noodles and chicken meatballs with a butter white wine sauce. Pretty much you need a large zucchini to make about a pound of noodles. We ha e a noodler that spiyralizes for us. 1 pound ground chicken, bread crumbs, herbs, garlic and parmigiana cheese.
After making the noodle dry them really well. In a bowl combine chicken, garlic, bread crumbs, egg, parmigiana and some herbs (parsley, dried oregano, salt, pepper, garlic and onion powder). Roll the meat balls and cook in a skillet until golden.
Remove the meatballs and place them on a baking to finish in a 300 F oven. Use the pan and deglaze with wine and butter. Add in some garlic and toss in the noodles. Cool for five mins and combine in meat balls when they are cooked throughly.
Once complete combine everything in a bowl and top with parsley and parmigiana. Add some red pepper for an added kick!
All in all it’s about 30 mins from start to finish so it’s a great weeknight meal. It’s also pretty healthy as you have cut out the grain.