What2Eat
Zucchini Zoodles with mushroom Meatball Recipe
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🇺🇸

Calories
1225kcal
Estimated Cost
₹675-825
Carbs126g
Protein52g
Fats57g
Servings Scaler
4

Instructions

25 steps
  1. 1

    To make the zoodlesWe begin making the Zucchini Zoodles with mushroom Meatball Recipe by first prepping for the zoodles

    green zucchini(1)
  2. 2

    For that take one zucchini, chop both the ends

    green zucchini(1)
  3. 3

    Place it in the spiralizer, in between the spiked handle and the end of the blade

  4. 4

    Then by spinning the handle you can get shreds of Zucchinni

  5. 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. 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. 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. 8

    Add 1 cup water and then pressure cook it for about 1 whistle

  9. 9

    Release the pressure take it out and cool it down

  10. 10

    Blitz it in the blender till it becomes a smooth paste

  11. 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. 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. 13

    Let it cook till the color changes to dark reddish

  14. 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. 15

    Keep it aside

  16. 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. 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. 18

    Saute till all the water evaporates

  19. 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. 20

    Once it all combines switch of the flame

  21. 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. 22

    Heat a Kuzhi paniyarama pan with oil and fry these balls till they become crispy on the outside

  23. 23

    Then dung them into the sauce mixture

  24. 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. 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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