Ingredients
Scale
For the vegetarian mushroom meatballs:
- 1 Tablespoon olive oil
- 1/2 of a medium onion, peeled & chopped fine
- 2 – 3 cloves garlic, peeled & chopped fine
- 10 oz. mushrooms, chopped fine
- 1/2 cup quick cooking oatmeal (for GF, use gluten free oats)
- 1/2 cup breadcrumbs (for GF, use gluten free breadcrumbs)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
- Freshly ground pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
- 1 egg, whisked.
For the zoodles:
- 1 – 2 yellow crookneck squash or zucchini (about 8 inches or so), made into zoodles (zucchini noodles) with a zoodler
- 1 – 2 teaspoons avocado oil
- Red Robin Seasoning & freshly ground pepper, to taste
For the top:
- Marinara sauce, freshly shredded parmesan cheese and fresh oregano or basil leaves
Instructions
- Heat the olive oil in a medium frying pan over medium heat, then add the onion, garlic, and mushrooms and cook, stirring frequently until the mushrooms are browned and the liquid has pretty much evaporated.
- In a medium mixing bowl, stir together the mushroom mixture, oats, breadcrumbs, seasonings and cheese. Stir in the egg. Put the mixture into an airtight container, cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 400 F. Spray a rimmed baking sheet with cooking spray. Shape the mushroom mixture into balls about 1 – 1 1/2 inches in diameter, setting them on the prepared pan.
- Bake the mushroom meatballs at 400 F for about 15 minutes or until set. Carefully transfer them to a saucepan and pour marinara sauce over to coat the meatballs. Heat over low heat for 15 minutes more.
- While the meatballs are simmering in the sauce, add the avocado oil to a frying pan and saute the zucchini noodles until tender.
- Transfer the zoodles to a plate and top with the meatballs and sauce. Sprinkle with extra parmesan and fresh herbs and serve.
Notes
You may need a second squash to make 4 servings. One zucchini or yellow squash is about 2 servings.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.