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Zucchini Spirals with Riced Cauliflower Meatballs

Serves: 4
70 MIN
Prep Time: 10 minutes
Cook Time: 60 minutes


1 pkg. (340 g) Green Giant* frozen Cauliflower Riced Veggies, thawed

1 pkg. (340 g) frozen Green Giant* Veggie Spirals Zucchini

¼ cup (60 mL) all purpose flour

1 egg, lightly beaten

1 cup (250 mL) cooked quinoa

½ cup (125) panko breadcrumbs

1 tsp (5 mL) dried oregano,

1 tsp (5mL) dried rosemary

1 tsp (5 mL) dried thyme

½ tsp (2.5 mL) sea salt

3 tbsp (45 mL) vegetable oil

1 cup (250 mL) white onion, finely diced

2 garlic cloves, minced

1 (796 mL) can low sodium crushed tomatoes

1 cup (250 mL) low sodium vegetable broth

2 tbsp (30 mL) fresh rosemary, chopped

1 tsp (5 mL) chili flakes (optional)

1 tbsp (15 mL) balsamic glaze

Grated Asiago or Parmesan cheese for serving


Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl combine thawed cauliflower rice, flour, egg, quinoa, panko, oregano, rosemary, thyme and salt. Stir to combine. Form mixture into 1 inch round balls. Transfer to lined baking sheet. Bake for 15 -20 minutes until “meatballs” are firm to the touch. Remove from oven and set aside.

*Yields 20 cauliflower “meatballs.”

In a large saucepot over medium heat, add 1 tbsp (15 mL) vegetable oil and sauté onion and garlic until soft, 3 minutes. Stir in crushed tomatoes, vegetable broth, fresh rosemary, chili flakes (optional) and balsamic glaze. Simmer on low heat for 25 – 30 minutes. Season with salt and pepper to taste.

In a large skillet over medium high heat, add 2 tbsp (30 mL) of vegetable oil and sear “meatballs” on all sides until golden brown, 2 – 4 minutes.

In a pot boil zucchini noodles as per package instructions. Strain well and serve with cauliflower meatballs and sauce. Sprinkle with Asiago or Parmesan cheese.