Faux-Ghetti Week #2


I recognize that this is very similar to last week’s post – but the zoodle (zuchinni-noodle, duh) / courgetti (courgette spaghetti, obvs) noodle option for spaghetti is tied in brilliance and flavour to the roasted spaghetti squash.

With summer winding down, you will want a few good healthy comfort food options to get through the months ahead.  This is a great spaghetti squash alternative if you just don’t have time for the roasting part with spaghetti squash.  You can either toss the zoodles for 1-2 minutes on high heat in a frying pan or you can serve them raw (which I sometimes prefer).  Don’t forget if you’re using jarred sauce and pre-made meatballs to read the ingredients.  Trust no one.  I’m usually pretty good about reading labels and ingredients but every once in a while I’ll get home from the grocery store and find out that something I bought that seemed so innocent has sugar as a second ingredient.  Not fun.

Anyway, back to the zoodles.  The best zoodles are made with a spiralizer, but a julienne peeler or a sharp knife and determination will get you pretty close.  The point is really getting to have spaghetti and meatballs in a low-carb option.  This is basically spaghetti salad.  Does that sound gross?  Whatever.  Just make this and love me.


Zoodles / Courgetti & Meatballs


  • 4 zucchini / courgettes
  • 1 jar (sugar free) marinara sauce or homemade
  • 1 package (breadcrumb / gluten free) meatballs or homemade
  • 1 Tbsp EVOO
  • parmesan cheese, for grating (optional)


  1. Spirallize the zucchini or use a julienne peeler to julienne the zucchini to make courgetti.
  2. Heat marinara sauce & cook meatballs according to package directions.
  3. Just before serving, toss courgetti in a frying pan with 1 Tbsp olive oil for 1-2 minutes on high heat.
  4. Place zucchini noodles / courgette on plate and top with sauce, meatballs, and optional grated parmesan cheese.

Courgetti is also great raw - just omit the frying pan heating and allow the hot sauce to heat the noodles.



DinnerKaleigh BriggsComment