Zucchini Pasta With Eggplant Meatballs

1. 1

   Preheat Oven to 375 degrees

2. 2

   Heat olive oil in frying pan on medium heat. Add diced eggplant and cook for 15 minutes, stirring occasionally. Season with salt and pepper

3. 3

   Meanwhile, finely dice the white onion.

4. 4

   Remove the eggplant from the frying pan and pulse in food processor. Set aside

5. 5

   Add diced onion to frying pan and cook until translucent. Approximately 5 minutes.

6. 6

   Add cooked onion and parsley to food processor and pulse until finely chopped.

7. 7

   Combine eggplant, onion, parsley, breadcrumbs and crushed red pepper into a large bowl and mix thoroughly.

8. 8

   Roll the mixture into 2 inch balls and place on a greased baking sheet. Bake for 30 minutes.

9. 9

   While the meatballs are baking, spiralize the zucchini into noodles and set aside.

10. 10

    When there are 7-10 minutes left for the meatballs, heat olive oil in a frying pan on medium heat and add the zucchini noodles. Season with salt and pepper.

11. 11

    Heat marinara sauce in sauce pan on low heat.

12. 12

    When the noodles are heated through and the meatballs are done, plate the zucchini noodles. Drizzle marinara sauce over the noodles and sprinkle basil. Add meatballs, serve and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.