I’ll be the first to admit that zoodles are not an equal replacement for regular pasta– anyone who says otherwise is straight up lying. I’d take a regular bowl of pasta any day over spiralized zucchini. BUT, I swear by them for this recipe.
Hear me out-
The chickpea meatballs are made from a blend of chickpeas, oat flour and some spices, which turns out to be a great combination of starch and protein. What’s missing is a light veggie to balance all of that out- cue the zucchini noodle.
The flavor combo works so well together for these chickpea meatballs and zoodles. It’s a great way to pack in fiber, plant-based protein and tons of veggies! I like a thicker cut for my zoodles, so I used a vegetable peeler to shave them and then sliced them in half. All they need is a quick saute when you add the sauce and they’re ready to go.
A sprinkle of parmesan would be great on this if you’re not strictly vegan, or some shredded cheese (vegan or non-vegan).
It’s one of those super easy weeknight recipes that is perfectly comforting, yet light and satisfying, and comes together in just 35 minutes!
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