Zucchini Marinara Pasta with Italian Turkey Meatballs

Make the meatballs

In a large bowl, add the ground turkey (or chicken), ground sausage, egg, cottage cheese, parmesan cheese, and spices. Use a spatula or clean hand to mash all ingredients together until fully combined.

Add the finely chopped spinach and mix again.

Preheat the oven to 400°F and heat a large pan over medium-high heat.

Once hot, sear the meatballs in the pan for 2-3 minutes, turning often to brown all sides. Work in batches to avoid overcrowding and steaming the meatballs.

Place the seared meatballs on a parchment-lined baking sheet and bake for 10-12 minutes, or until the internal temperature reads 165°F or higher.

Allow the meatballs to rest for at least 15 minutes before serving.

Make the pasta

In a pot of boiling salted water, cook the pasta to al dente according to package directions. Reserve some pasta water and drain the rest.

Make the zucchini sauce

Using a mandolin with a julienne attachment (or a knife/cheese grater), turn the unpeeled zucchini into long strands. Discard any pieces that are mostly seeds.

Spread the zucchini strands out onto paper towels and sprinkle generously with salt. Wait 10 minutes to draw out moisture, then rinse in a colander and pat dry with more paper towels.

Heat a large pan over medium heat and spray lightly with avocado oil.

Add the zucchini and spread it out. Season with garlic & herb seasoning, red chili flakes, oregano, salt and pepper. Sauté uncovered for about 15 minutes, stirring every few minutes, until browned but not mushy.

Turn the heat to low. Mix the marinara sauce and meatballs into the zucchini and cover with a lid. Warm over medium heat for 3-4 minutes without removing the lid.

Plate the meatballs and zucchini sauce over the cooked pasta and garnish with freshly grated parmesan.