FusionMain CourseVegan

Zucchini Zoodles with mushroom Meatball Recipe

Name: Zucchini Zoodles with mushroom Meatball Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 green zucchini; 1/2 tablespoon extra virgin olive oil; salt and pepper - to taste; 1 lemon juice; 1 tablespoon extra virgin olive oil; 2 cloves garlic; 4 tomatoes - blanched and chopped finely; 1 sprig basil leaves; 1 tablespoon dried oregano; 1 teaspoon cumin powder (jeera); 1 teaspoon honey; 1 teaspoon red chilli powder - to taste; 1/2 cup button mushrooms - quartered; salt and pepper - to taste; 2 cups button mushrooms - chopped finely; 4 cloves garlic - minced; 1 onion - diced; 1/2 cup whole wheat bread crumbs - (oats will also do); 3 tablespoon whole wheat flour; 1 cup kala chana (brown chickpeas) - soaked and boiled; salt and pepper - to taste; 2 tablespoon sprig dried oregano - (or 1 dried); 2 tablespoon sprig dried thyme leaves - (or 1 dried); 2 sprig basil leaves - chopped; 2 sprig parsley leaves - chopped; 1 teaspoon cumin seeds (jeera); 1 tablespoon extra virgin olive oil

A vegan Fusion recipe with green zucchini, extra virgin olive oil, salt and pepper - to taste. Ready in 55 min, serves 4.

Curated bySarah Jenkins🇺🇸

Calories

1225kcal

Estimated Cost

₹675-825

Carbs126g

Protein52g

Fats57g

Servings Scaler

Instructions

25 steps

1
To make the zoodlesWe begin making the Zucchini Zoodles with mushroom Meatball Recipe by first prepping for the zoodles
green zucchini(1)
2
For that take one zucchini, chop both the ends
green zucchini(1)
3
Place it in the spiralizer, in between the spiked handle and the end of the blade
4
Then by spinning the handle you can get shreds of Zucchinni
5
Or otherwise cut thin slices of zucchini lengthwise and then cut them into thin long julienne to get your desired shape
green zucchini(1)
6
Once done toss it with few teaspoon of olive oil, lemon juice, salt and pepper and keep it aside
extra virgin olive oil(1/2 tablespoon)salt and pepper - to tastelemon juice(1)extra virgin olive oil(1 tablespoon)salt and pepper - to tastesalt and pepper - to tasteextra virgin olive oil(1 tablespoon)
7
To make the SauceIn a pressure cooker, add the Tomatoes that are just scored on one end
tomatoes - blanched and chopped finely(4)
8
Add 1 cup water and then pressure cook it for about 1 whistle
9
Release the pressure take it out and cool it down
10
Blitz it in the blender till it becomes a smooth paste
11
Heat a sauce pan, add chopped garlic, onions and saute till it is translucent
cloves garlic(2)tomatoes - blanched and chopped finely(4)button mushrooms - chopped finely(2 cups)cloves garlic - minced(4)onion - diced(1)sprig basil leaves - chopped(2)sprig parsley leaves - chopped(2)
12
Add the tomato paste along with basil leaves, oregano, cumin powder, honey, red chilli powder, pepper and salt
salt and pepper - to tastesprig basil leaves(1)dried oregano(1 tablespoon)cumin powder (jeera)(1 teaspoon)honey(1 teaspoon)red chilli powder - to taste(1 teaspoon)salt and pepper - to tastesalt and pepper - to tastesprig dried oregano - (or 1 dried)(2 tablespoon)sprig dried thyme leaves - (or 1 dried)(2 tablespoon)sprig basil leaves - chopped(2)sprig parsley leaves - chopped(2)cumin seeds (jeera)(1 teaspoon)
13
Let it cook till the color changes to dark reddish
14
Add in 1 cup water and chopped mushroom and give it a stir then cook for 20 more minutes
tomatoes - blanched and chopped finely(4)button mushrooms - chopped finely(2 cups)sprig basil leaves - chopped(2)sprig parsley leaves - chopped(2)
15
Keep it aside
16
To make the MeatballHeat another saucepan, add oil and garlic and onions, saute till it is translucent
cloves garlic(2)cloves garlic - minced(4)onion - diced(1)
17
Then add in the chopped mushroom
tomatoes - blanched and chopped finely(4)button mushrooms - chopped finely(2 cups)sprig basil leaves - chopped(2)sprig parsley leaves - chopped(2)
18
Saute till all the water evaporates
19
Once that is done grind the soaked chickpeas into a coarse mixture and then add in that into the pan along with rest of the herbs and seasonings
kala chana (brown chickpeas) - soaked and boiled(1 cup)
20
Once it all combines switch of the flame
21
Let it cool down, and make them into balls, coat them well with bread crumbs and keep it aside
whole wheat bread crumbs - (oats will also do)(1/2 cup)
22
Heat a Kuzhi paniyarama pan with oil and fry these balls till they become crispy on the outside
23
Then dung them into the sauce mixture
24
Now to assemble, place the zoodles on the plate and then pour over the meatball sauce mixture on top and serve with some chopped parsley
tomatoes - blanched and chopped finely(4)button mushrooms - chopped finely(2 cups)sprig basil leaves - chopped(2)sprig parsley leaves - chopped(2)
25
Serve the Zucchini Zoodles with mushroom Meatball Recipe as a one pot meal for your Sunday lunch
green zucchini(1)

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Recipe Source: archanaskitchen.com

FusionMain CourseVegan

Zucchini Zoodles with mushroom Meatball Recipe

A vegan Fusion recipe with green zucchini, extra virgin olive oil, salt and pepper - to taste. Ready in 55 min, serves 4.

Curated bySarah Jenkins🇺🇸

Cook Time55 min

Calories

1225kcal

Est. Cost₹675-₹825

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

126g(41%)

Protein

52g(17%)

Fats

57g(42%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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Directions

25 steps

1
To make the zoodlesWe begin making the Zucchini Zoodles with mushroom Meatball Recipe by first prepping for the zoodles
green zucchini(1)
2
For that take one zucchini, chop both the ends
green zucchini(1)
3
Place it in the spiralizer, in between the spiked handle and the end of the blade
4
Then by spinning the handle you can get shreds of Zucchinni
5
Or otherwise cut thin slices of zucchini lengthwise and then cut them into thin long julienne to get your desired shape
green zucchini(1)
6
Once done toss it with few teaspoon of olive oil, lemon juice, salt and pepper and keep it aside
extra virgin olive oil(1/2 tablespoon)salt and pepper - to tastelemon juice(1)extra virgin olive oil(1 tablespoon)salt and pepper - to tastesalt and pepper - to tasteextra virgin olive oil(1 tablespoon)
7
To make the SauceIn a pressure cooker, add the Tomatoes that are just scored on one end
tomatoes - blanched and chopped finely(4)
8
Add 1 cup water and then pressure cook it for about 1 whistle
9
Release the pressure take it out and cool it down
10
Blitz it in the blender till it becomes a smooth paste
11
Heat a sauce pan, add chopped garlic, onions and saute till it is translucent
cloves garlic(2)tomatoes - blanched and chopped finely(4)button mushrooms - chopped finely(2 cups)cloves garlic - minced(4)onion - diced(1)sprig basil leaves - chopped(2)sprig parsley leaves - chopped(2)
12
Add the tomato paste along with basil leaves, oregano, cumin powder, honey, red chilli powder, pepper and salt
salt and pepper - to tastesprig basil leaves(1)dried oregano(1 tablespoon)cumin powder (jeera)(1 teaspoon)honey(1 teaspoon)red chilli powder - to taste(1 teaspoon)salt and pepper - to tastesalt and pepper - to tastesprig dried oregano - (or 1 dried)(2 tablespoon)sprig dried thyme leaves - (or 1 dried)(2 tablespoon)sprig basil leaves - chopped(2)sprig parsley leaves - chopped(2)cumin seeds (jeera)(1 teaspoon)
13
Let it cook till the color changes to dark reddish
14
Add in 1 cup water and chopped mushroom and give it a stir then cook for 20 more minutes
tomatoes - blanched and chopped finely(4)button mushrooms - chopped finely(2 cups)sprig basil leaves - chopped(2)sprig parsley leaves - chopped(2)
15
Keep it aside
16
To make the MeatballHeat another saucepan, add oil and garlic and onions, saute till it is translucent
cloves garlic(2)cloves garlic - minced(4)onion - diced(1)
17
Then add in the chopped mushroom
tomatoes - blanched and chopped finely(4)button mushrooms - chopped finely(2 cups)sprig basil leaves - chopped(2)sprig parsley leaves - chopped(2)
18
Saute till all the water evaporates
19
Once that is done grind the soaked chickpeas into a coarse mixture and then add in that into the pan along with rest of the herbs and seasonings
kala chana (brown chickpeas) - soaked and boiled(1 cup)
20
Once it all combines switch of the flame
21
Let it cool down, and make them into balls, coat them well with bread crumbs and keep it aside
whole wheat bread crumbs - (oats will also do)(1/2 cup)
22
Heat a Kuzhi paniyarama pan with oil and fry these balls till they become crispy on the outside
23
Then dung them into the sauce mixture
24
Now to assemble, place the zoodles on the plate and then pour over the meatball sauce mixture on top and serve with some chopped parsley
tomatoes - blanched and chopped finely(4)button mushrooms - chopped finely(2 cups)sprig basil leaves - chopped(2)sprig parsley leaves - chopped(2)
25
Serve the Zucchini Zoodles with mushroom Meatball Recipe as a one pot meal for your Sunday lunch
green zucchini(1)