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Zoodles Arrabbiata with Veggies & Turkey Meatballs

Author Samah Dada


  • 1 zucchini (spiralized)
  • 4 baby Bella mushrooms
  • 1/2 bell pepper of choice
  • 2 cloves fresh garlic (grated0
  • 1/3 white onion (sliced)
  • 1 TBSP olive oil
  • 2/3 cup arrabbiata pasta sauce (you can sub marinara and add extra chili flakes)
  • Turkey meatballs of choice
  • Garlic powder
  • Onion powder
  • Basil
  • Oregano
  • Chili flakes
  • Salt
  • Pepper


  1. Heat 1 TBSP of olive oil in a pan, and sauté fresh garlic and sliced onions until brown. Lightly season with garlic powder, onion, red chili flakes, basil, oregano, salt, and pepper (we will be seasoning more later!) Slice mushrooms, add to pan, and cook until soft. While mushrooms are cooking, add in sliced bell pepper and cook until these are soft as well. When your veggies are soft, go back and season with the spices you used earlier. Add in tomato sauce and cook for a few minutes. Toss in cooked turkey meatballs. Add in spiralized zucchini. Stir and sauté together until zoodles are cooked to your desired consistency. You can feel free to season to taste as these are cooking. Note that zucchini is a water dense vegetable, so I like to cook on medium until the liquid has cooked through and evaporated. Enjoy!