Entrees (Vegetarian)

Zucchini Pasta with Red Sauce and Oat-Filled Turkey Meatballs

Do you ever see a really good deal on a cookbook and feel obligated to buy it? I’m normally not an impulse shopper, but when it comes to certain things, like cookbooks, I am! Our local grocery store has a giant cookbook sale every once in a while, and last year this book was on sale for two dollars. Yes, two-dollars!!

Strangely enough, I’ve yet to make any of the “skinny desserts” (there is a molten lava cake that I’m planning on making soon), but I have to say I’m pretty proud of the fact that I’ve even used the cookbook once. I mean, with Pinterest, wonderful blogs and recipe websites, who needs cookbooks anymore?! Well, as it turns out, I do! This was actually the second recipe I made from this cookbook, and coincidently the first one I made was also using ground turkey (turkey meatloaf with crimini mushrooms). Today I want to share with you a lower carbohydrate, fat, and therefore lower calorie way to make “spaghetti and meatballs”.
You’ll start with the “meatballs”……

Turkey Meatballs with Oats


  • 1 pound lean ground turkey breast
  • ½ cup old fashioned oats
  • 2 egg white
  • 1 tsp. dried oregano
  • ½ tsp. dried thyme
  • 1 tsp. dried basil
  • 1 tsp. sea salt
  • 1 tsp. black pepper


  1. Preheat oven to 400 degrees. In a large mixing bowl, combine the turkey, oats, egg, oregano, thyme, basil, salt and pepper. Mix well. Roll into 12 meatballs (about 2 heaping tablespoons each). Spray a heavy ovenproof skillet (or baking sheet) with nonstick spray. Place the meatballs in skillet and bake for 12 minutes or until done (should reach 165 degrees).


** If you are following a low FODMAPs diet, these meatballs are low FODMAPs. They are also gluten-free, especially if you choose a certified gluten-free oat.

Estimated nutrition facts for 1-serving (3 turkey balls)

And if you want to have a very low calorie and low carbohydrate “pasta”, make zucchini noodle pasta (or spaghetti squash is another option). Simply shred zucchini and boil it for about 5 minutes (I used 4 zucchini for 4 servings).

Step one: shred the zucchini (1 small zucchini per person)Step two: boil water, then add zucchini and allow to simmer for 5 minutes

Step three: strain and put into a bowl

Step five: add your favorite toppings

If you eat about 1 cup of the zucchini you will only be consuming about 20-30 calories. Compare that to regular pasta, which is about 180-200 calories in a cup. Yeah, now you get it! And this is even husband approved. I reluctantly served this to Nick but was happy to see (and hear from his “Mmmmm”) that he enjoyed this dish just as much as I did. In fact, here is what he said, “What is this?” and I said, “Zucchini!! Cool huh?!” and he said, “yeah, it’s good!”. SCORE! Now if only our future children can enjoy zucchini pasta….

** NOTE: If you are following a low FODMAPs diet look for a tomato sauce that is free of onion and garlic. Or make your own.

The meatballs really tasted great, and with the tomato sauce and zucchini pasta, it was the perfect light and refreshing dinner.

QUESTION: Have you ever made zucchini pasta? What other vegetables have you used as “pasta”?

Thanks for reading!

The Candid Rd