Hawaii Mom Blog: Teriyaki Zoodles and Meatballs

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May 7, 2020

Teriyaki Zoodles and Meatballs

I made zoodles once before, years ago, and the kids did not really care for it.

I decided to try making them again, since I received two huge zucchinis in our weekly CSA delivery.

On this occasion, I added 1/2 c teriyaki sauce to the two spiralized zucchinis and let everything cook on med-high for just 3-5 minutes (note - I was told by a chef friend to dry the zucchinis on paper towels first to absorb the water; next time I will do this, because the zucchini got a little mushy!).

I added in the pre-cooked meatballs (I used Aidells Teriyaki and Pineapple Chicken Meatballs).

Surprisingly, very little was left of the zoodles!  It was a hit amongst most in the family (my youngest did not care for it too much).



I'll definitely make this again when I need a quick and easy dinner, and I have zucchini on hand!

1 comment:

  1. I make mine with peanut sauce, barring no peanut allergies in your household, and eat it as a cold salad. Sometimes I will put in some red pepper flakes, peanuts, green onion or sesame seeds to vary the spice and texture. My boyfriend who usually does not like vegetables gobbles it up.

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