Disclaimer: I am NOT Italian, I'm certainly not pretending to be either. But this Marinara recipe is easy, yummy and healthy. And my Italian husband even likes it.
No mystery meat in the Zucchini Meatballs either. My daughter stated at the dinner table, "Mommy these round things are delicious". Parenting win!
~ I love to do my grocery shopping at a few different stores. The majority of my shopping is done at Aldi. Their prices and quality are fantastic! And you can't not love the aisle of randomness. Need a new laundry basket? Barbie doll? Exercise bike? Any-who, I also go to Trader Joes and Wegmans, which is our local grocery store. And of course the random Target and Walmart run. So you will see a variety of different brands in my posts.
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Ingredients:
- 3 28 OZ. cans of diced tomatoes
- 1 bell pepper (chopped)
- 6 cloves of garlic (pressed)
- 1/2 an onion (chopped)
- 1 carrot (peeled)
- 1 tbsp oregano
- 1 tbsp basil
- 1 tbs parsley
- salt and pepper to taste
How to:
1. Chop the onion and pepper and peel the carrot
2. Press the garlic into a crockpot and add the chopped veggies
3. Add in the canned tomatoes and stir
4. Bury the carrot in the sauce and cook on high for about 4 hours
** Adding a carrot to a pot of sauce helps to absorb extra acid from the sauce**
5. Once the sauce is fully cooked discard the carrot and add the spices, salt and pepper
6. With an immersion blender, blend the sauce until smooth. (Or leave chunky if that's your preference)
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Zucchini Meatballs
Ingredients:
- 1 can of chickpeas, drained and rinsed
- 1/2 of oats, quick or rolled (not steel cut)
- 3 cloves of garlic
- 3 tbs nutritional yeast
- 1 tsp of basil
- 1 tsp of parsley
- 1 shredded zucchini
- juice from half a lemon
- salt and pepper to taste
How to:
1. In a food processor add the chickpeas, oats, garlic and salt and pepper and pulse until finely chopped and blended.
2. Shred the zucchini into a clean towel or cheese cloth
3. Ring/squeeze out extra liquid from the zucchini with the towel
4. Add the shredded zucchini, nutritional yeast, spices, lemon juice, and chickpea mixture into a large bowl and mix well
5. With an ice cream scoop, scoop out a ball of the mixture and roll with your hands to form a ball
6. Place zucchini balls on a greased baking sheet or parchment paper lined baking sheet
7. Bake for about 25 minutes at 375
8. Boil pasta to your liking while the zucchini meatballs are baking
9. Top pasta with homemade sauce and zucchini meatballs
10. SCARF THAT PASTA!
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