Enjoy a classic Italian dish without the meat with Zucchini 'Meatballs' and Spaghetti. Zucchini 'meatballs' feature bread crumbs, cheese, egg and more.
What You Need
Original recipe yields 6 servings
2 tsp. oil
1-1/2 lb. zucchini (about 3), shredded
1-1/4 cups dry Italian-style bread crumbs
3 Tbsp. KRAFT Grated Parmesan Cheese
2 cloves garlic, minced
1 egg, beaten
1/3 cup tightly packed fresh basil leaves, chopped, divided
1/2 lb. whole grain spaghetti, uncooked
1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
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Let's Make It
Heat oven to 400°F.
Heat oil in large skillet on medium heat. Add zucchini; cook 5 min. or until tender, stirring occasionally. Drain in colander. Use back of spoon to press zucchini into colander to remove as much liquid as possible. Cool zucchini 5 min.
Place zucchini in large bowl. Add bread crumbs, cheese, garlic, egg and 1/4 cup basil; mix well. Shape into 18 "meatballs," using about 2 Tbsp. zucchini mixture for each ball. Place on rimmed baking sheet sprayed with cooking spray.
Bake 15 min. Meanwhile, cook spaghetti as directed on package, omitting salt. About 5 min. before spaghetti is done, cook pasta sauce in large saucepan on medium-low heat until heated through, stirring occasionally.
Drain spaghetti; place on platter. Add zucchini balls to pasta sauce; stir until evenly coated. Spoon over spaghetti; sprinkle with remaining basil.
Prepare using your favorite variety of CLASSICO Pasta Sauce.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 56g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.