Paleo Friendly: Zucchini Spaghetti with Italian Sausage Meatballs

Last night’s dinner was inspired by a desire to cut out pastas and unnecessary grains from our diet. Now that my week of total indulgence is over and I am back on my training program (see my running blog for more details), it’s time to start really paying closer attention to what we are putting into our bodies. This meal has 4 main ingredients- yes 4, and is incredibly simple. I didn’t have high hopes in the taste department, but it turned out extremely well. I will definitely make this again.

Zucchini Spaghetti

Ingredients

4-6 servings

  • 1 tbsp. olive oil
  • 3 zucchini, julienned
  • 1 jar tomato sauce (we used homemade sauce we canned from last year’s garden)
  • 1 lb. italian sausage
  • salt & pepper to taste

Preparation

Heat oil in skillet. Roll Italian sausage into balls and drop into hot grease, browning each side. Add tomato sauce to pan with meatballs and bring to a boil. Reduce heat and cover, cooking 5-10 minutes or until meat is cooked through.

Meanwhile, julienne the zucchini and place in a large bowl. We don’t have the right tools, so I used a potato peeler, and it worked just fine. Cover bowl and heat in the microwave for 1 to 2 minutes. Remove and drain excess water, toss with salt and pepper.

Divide zucchini into bowls and top with sauce and meatballs. Viola!

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