Cheesy Meatballs and Zucchini Skillet

Want a quick and easy healthy dinner recipe? This cheesy meatballs and zucchini skillet is a one pot wonder and the whole family, yes even your picky eaters will be happy.

We actually love sticking zucchini into savory dinner meals to get extra veggies into our meal. Have you tried our Mexican zucchini boats or our creamy zucchini sausage casserole? Zucchini is so versatile and can be paired with so many different flavor profiles. I just love it!

Anyway, THIS SKILLET. It’s so good you guys! Gather up all your zucchini cause you’re gonna put this one on repeat ’til there ain’t no zucchini left! I’m sure everyone’s made zoodles by now, but I’ve got a tip to making them turn out just right–not mushy, but not too crunchy either. Keep reading for all the tips for the best zoodles!

What are Zoodles?

Zoodles are “noodles” made out of zucchini. Using a spiralizer, you create thin, spaghetti-like strips of zucchini and then they are cooked like noodles in a dish. They are healthier and low carb than regular pasta.

Ingredients for Meatballs and Zucchini Skillet

You only need a few ingredients to get this tasty zucchini spaghetti on the table! Here is your grocery list:

Zucchinis: Fresh from the garden if you have them!
Meatballs: We love the pre-cooked frozen turkey meatballs from Trader Joe’s, but you can use any meatballs you love.
Marinara Sauce: The absolute best store-bought sauce is Rao’s! It’s so good!
Mozzarella + Mild Cheddar Cheese: shredded and mixed together
Garlic Salt: adds flavor
Salt and Pepper: adds flavor
Basil: Fresh is preferred!

The measurements for each ingredient can be found in the recipe card at the end of the post.

Tips for Making the Best Zoodles

Once you spiralize the zucchini you have to place them in a strainer or colander and sprinkle them with salt! This helps release the liquids. Let them sit for 10-15 minutes and then use a clean cloth to wrap the zoodles up and squeeze the water out. Squeeze, squeeze, squeeze until the water stops dripping.

How to Make This Skillet Recipe

You’ll love this dish because you cook everything in one skillet! It’s ridiculously easy. I even use pre-cooked frozen turkey meatballs from Trader Joe’s and use my favorite jar of marinara sauce (hello, Rao’s!). If you’ve got time to make the meatballs and sauce from scratch, by all means, do it! And then tell me all about your time management skillzzzz, mmmkay?! But if you’re like me and just need dinner on the table quickly, then here are the steps:

Preheat the oven to 400 degrees F.
Spiralize the zucchini and then sprinkle the zoodles with salt and let them sit for 10-15 minutes to bring all the water out. While the zoodles sit, start to cook the meatballs.
Cook the meatballs in a skillet according to the package directions.
When the meatballs are mostly cooked through, add the marinara tomato sauce and let the meatballs simmer in the sauce.
Place the zoodles in a dish towel and squeeze as much of the water out of the zoodles as you can.
Add the zoodles to the skillet and tpss everything together.
Sprinkle the top with the cheese mixture and place the cast-iron skillet in the oven and bake for 5-10 minutes.
Change the oven to broil and broil for another couple of minutes until the cheese is bubbly and golden. Sprinkle with fresh basil and serve!

All of these instructions can also be found in the recipe card at the end of this post.

Is Zucchini Healthy for You?

You’ll surely be impressed with the nutritional bounty that zucchini offers.

It’s low-calorie (with only 17 calories per 100 grams) and high in fiber, and has no cholesterol or unhealthy fats.

In fact, a zucchini has more potassium than a banana.

Substitutions and Variations

The meatballs are probably the easiest to substitute. We love to use leaner turkey meatballs for this dish to make it healthier, but you could use beef, sausage or chicken meatballs or some sort of combo.

You could also swap out the zoodles for regular pasta. Angel hair or spaghetti would work great! The cheese mixture is also very customizable. Parmesan cheese would be a great addition.

What to Eat with Zucchini Meatballs

You all know I love sopping up a sauce with a piece of yummy bread, and another fresh vegetable side dish would be a perfect pairing. Here are a few ideas:

Storing and Reheating

Store leftovers in the fridge in an airtight container. They will keep for up to 4-5 days. You can reheat them in the microwave or on the stove top.

I wouldn’t recommend freezing this dish after it has been cooked. You could freeze the meatballs, marinara and zoodles before adding the cheese. It will keep in the freezer for up to 3 months. The zucchini noodles can lose some of their texture when they thaw.

Now get zoodlin’ people! This delicious and easy cheesy zucchini and meatballs skillet recipe is a perfect weeknight dinner option. Packed with protein and vegetables, it’s a healthy and flavorful meal the whole family will love.

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