AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
 4 zucchini squash
 1 tablespoon avocado oil
 salt and pepper, to taste
 2 red bell peppers, seeded, quartered
 4 tablespoons avocado oil, divided
 ½ small onion diced
 1 clove garlic
 4 tablespoon almond milk
 1 teaspoon dried oregano
 1 teaspoon dried thyme
 2 tablespoons nutritional yeast
 salt and pepper, to taste
 1 pound ground turkey
 ½ cup spinach, chopped
 2 tablespoons coconut flour
 ½ teaspoon thyme
 ½ teaspoon dried oregano
 1 clove garlic minced
 1 tablespoon olive oil
 salt and pepper, taste
PREP
1

Preheat oven to 400 degrees F.

2

Quarter red bell peppers.

3

Chop spinach.

4

Dice onion and garlic.

5

Use a vegetable spiralizer to turn the zucchini into noodles. Cut noodles in half.

6

Line a large rimmed baking sheet with foil

MAKE:
7

Toss the quartered red bell peppers with 1 tablespoon avocado oil and spread evenly on a rimmed baking sheet. Bake for 25-30 minutes until peppers are tender and are slightly charred.

8

Combine ground turkey, spinach, coconut flour, salt, thyme, oregano, 1 tablespoon olive oil, ground black pepper in a large bowl. Roll into small meatballs (about 15). Place meatballs on the parchment lined baking sheet. Bake for 12-15 minutes.

9

While the meatballs are cooking prepare the roasted red pepper sauce. Sauté the onion and garlic in a teaspoon of avocado oil in a small skillet about 5 minutes or until fragrant and soft.

10

Combine the baked bell peppers, sautéed onion, garlic, almond milk, oregano, thyme, salt, pepper, 2 tablespoons avocado oil, and nutritional yeast, in a large food

11

processor bowl and process until smooth.

12

Sauté the zucchini with a sprinkle of salt and pepper in a large skillet with avocado oil for 2-3 minutes,

13

Assemble by topping the zucchini with the roasted red pepper sauce

14

and 3-4 meatballs.

Ingredients

 4 zucchini squash
 1 tablespoon avocado oil
 salt and pepper, to taste
 2 red bell peppers, seeded, quartered
 4 tablespoons avocado oil, divided
 ½ small onion diced
 1 clove garlic
 4 tablespoon almond milk
 1 teaspoon dried oregano
 1 teaspoon dried thyme
 2 tablespoons nutritional yeast
 salt and pepper, to taste
 1 pound ground turkey
 ½ cup spinach, chopped
 2 tablespoons coconut flour
 ½ teaspoon thyme
 ½ teaspoon dried oregano
 1 clove garlic minced
 1 tablespoon olive oil
 salt and pepper, taste

Directions

PREP
1

Preheat oven to 400 degrees F.

2

Quarter red bell peppers.

3

Chop spinach.

4

Dice onion and garlic.

5

Use a vegetable spiralizer to turn the zucchini into noodles. Cut noodles in half.

6

Line a large rimmed baking sheet with foil

MAKE:
7

Toss the quartered red bell peppers with 1 tablespoon avocado oil and spread evenly on a rimmed baking sheet. Bake for 25-30 minutes until peppers are tender and are slightly charred.

8

Combine ground turkey, spinach, coconut flour, salt, thyme, oregano, 1 tablespoon olive oil, ground black pepper in a large bowl. Roll into small meatballs (about 15). Place meatballs on the parchment lined baking sheet. Bake for 12-15 minutes.

9

While the meatballs are cooking prepare the roasted red pepper sauce. Sauté the onion and garlic in a teaspoon of avocado oil in a small skillet about 5 minutes or until fragrant and soft.

10

Combine the baked bell peppers, sautéed onion, garlic, almond milk, oregano, thyme, salt, pepper, 2 tablespoons avocado oil, and nutritional yeast, in a large food

11

processor bowl and process until smooth.

12

Sauté the zucchini with a sprinkle of salt and pepper in a large skillet with avocado oil for 2-3 minutes,

13

Assemble by topping the zucchini with the roasted red pepper sauce

14

and 3-4 meatballs.

Mediterranean Meatballs with Zucchini