Brown Baggin’ It is our weekly food blog brought to you by TeachEatRepeat. Each week, these Brooklyn-based teachers present their favorite recipes for workday lunches.
This week we’re sharing one of our favorites: zoodles and meatballs! Zoodles are zucchini noodles; they are delicious and good for you. We’ve hooked nearly our whole school on the zoodle train. Even better: this dish tastes more delicious a day or two after you make it.
What You’ll Need
- 5 medium zucchini
- If you’re making your own sauce:
- 1 28 oz can of diced tomatoes
- 2 TBSP olive oil (2 for the veggies and 1 to grease the pan)
- 1 tsp oregano
- 1 tsp crushed red pepper flakes
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried basil
- 1 scoop chopped garlic
- For the meatballs
- 1 lb lean ground beef
- 2 TBSP tomato paste
- Any chopped veggies you want to sneak into your meatballs. We like onions, carrots, cilantro, and mushrooms, but the meatball is your oyster, so to speak.
- Saute Pan
What To Do
- If you’re making sauce, do that first.
- Place all sauce ingredients in a blender or food process and let it fly!
- Spiralize your zucchini using a julienne peeler, spiralizer, or food processor.
- Once you’re ready to cook the zucchini noodles, toss them in a hot greased skilled with salt and pepper (or just season them and microwave them for a minute or two).
- For super simple meatballs, grab your favorite ground meat (we like extra lean ground beef), and chop some spinach, onions, and carrots (you can use whatever veggies you prefer!).
- Form your meat into balls, and grease a clear baking tray with coconut oil. Put your meatballs in the pan and bake at 350 degrees for 15 minutes. Flip once and cook for another 7-8 minutes.
- Once everything’s ready, place the contents in your Tupperware. This only gets better as the week goes on!