Not only is this dish naturally low carb, but it’s also healthier than regular spaghetti and meatballs. Plus, it tastes amazing — almost like you’re eating the real thing! Like my spaghetti squash casserole, creamy zucchini Alfredo, meaty and cheesy spaghetti squash lasagna, and classic zucchini lasagna, I’m a fan of anything that turns veggies into comfort food. Using zucchini noodles for spaghetti is just one more way to make a classic Italian favorite healthier for you and your family!
Ingredients & Substitutions
Here I explain the best ingredients for zucchini spaghetti, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Zucchini Noodles:
Zucchini noodles replace the pasta in zucchini spaghetti! I use a standalone spiralizer to get the perfect noodles. However, you can use a handheld spiralizer, vegetable peeler, a mandoline and knife, a stand mixer with a spiralizer attachment, or even a julienne peeler in a pinch. If want more detail on how to make the zucchini noodles, or want to learn more about the methods for cooking zucchini noodle spaghetti, check out my guide for how to make zucchini noodles here.
Low Carb Meatballs:
You can use any meatballs you like in this dish, but I used a modified version of my keto meatball recipe…
Grated Parmesan Cheese – I use store-bought for convenience, but you could use fresh parmesan cheese as well. For even better meatballs, you can swap some of the grated parmesan with almond flour, but I omitted it here to keep this recipe under 10 ingredients. Italian Seasoning – I make my own homemade Italian seasoning (takes 5 minutes!), but you can also use a store-bought seasoning. Sea Salt & Black Pepper Heavy Cream – Keeps the meatballs moist! You can also use milk or a milk substitute if it fits your lifestyle, but they have more flavor using cream. Onion – Grate with a box grater. I used a white onion, but any variety works. Egg – Binds to the meat, cheese and herbs to keep meatballs from falling apart. A flax egg or other egg substitute will also work here. Garlic – Fresh minced garlic adds the best flavor, but you could also use 1 teaspoon jarred minced garlic for convenience if you prefer. Fresh Parsley – I highly recommend using fresh herbs for the best flavor, but if needed, you can substitute 2 teaspoons dried parsley in place of the 2 tablespoons fresh. You could also use other herbs, like fresh basil. Ground Beef – I used 85% lean beef for spaghetti zucchini, but you can use any variety you prefer. You could also easily substitute ground chicken, ground turkey, ground pork, or Italian sausage.
Assembly:
Sauce and cheese bring the dish together…
Marinara Sauce – I used my homemade marinara sauce using simple ingredients like olive oil, crushed tomatoes, garlic, herbs, and spices… but store-bought would work as well. Watch for added sugar. Grated Parmesan Cheese – To taste.
How To Make Zucchini Spaghetti
This section shows how to make zucchini spaghetti noodles and meatballs, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. If you prefer a different sauce, try alfredo sauce or basil pesto instead. Both will pair beautifully with this spaghetti recipe.
Storage Instructions
Store: Cool completely, then transfer to an airtight container. Store in fridge for up to 3 days. Meal prep: Make sauce and meatballs ahead of time for an easy weeknight meal. You can also spiralize zucchini noodles in advance, then refrigerate until ready to cook. Reheat: To reheat zoodles and meatballs, put them in a large skillet over medium heat. Stir everything together, adding a little bit of butter or olive oil if desired. Cover the pan and let it simmer for a few minutes until spaghetti is warm and meatballs are heated through. Freeze: You can freeze this dish, but it’s best to freeze the zoodles, sauce, and meatballs separately. The texture of the zucchini spaghetti will change after thawing, but it still turns out pretty good.
What To Serve With Zucchini Spaghetti
Zucchini spaghetti makes a complete meal all on its own, but if you want to add a side dish, try these reader favorites: Mix the other ingredients first, then add the beef and mix until just combined. This avoids overmixing, so the meatballs will be tender and not too dense.
Low Carb Bread – My white keto bread is the most popular (tastes amazing toasted and slathered with compound butter!), but you can also make almond flour bread, buttery almond flour biscuits, or low carb breadsticks from the Easy Keto Cookbook. Salads – Serve up a simple green salad with Caesar dressing, classic ranch dressing, or Italian dressing. This dish also goes well with Italian salad recipes, like Caprese salad, fresh artichoke salad, or tangy roasted vegetable salad. Vegetables – My favorite veggie side to pair with this recipe is oven roasted eggplant or crisp air fryer eggplant, but tender sauteed spinach or quick air fryer green beans would also taste great.
More Low Carb Zucchini Noodle Recipes
Zucchini recipes can create so many comfort foods! Try some of these ideas next: Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
