Vegan Spicy Zucchini "Meat"balls & Pasta
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Vegan Spicy Zucchini “Meat”balls & Pasta

I am ZERO Italian, just confessing this up front.  In fact, I remember my childhood and my dad making spaghetti and meatballs with a side of MASHED POTATOES.  I kid you not!  How I ended up loving the food I do now?….I have no idea.  Pretty sure I never had a Zucchini during my entire childhood either!

However, fast forward and I’m still not Italian BUT I think my Vegan Spicy Zucchini “Meat”balls & Pasta way outdoes my father’s idea of “Italian” LOL!

The Spicy Zucchini “Meat”balls have a great texture and hold up amazingly.  Of course you can serve this with the pasta of your choice, we just happen to love Ancient Harvest Organic Quinoa Pasta….and it’s what my husband bought at the grocery store.

Zucchini I heart YOU

Did you know, Zucchini squash is one of the most popular summer squashes in Americas and Europe?  Zucchini is one of the very low-calorie vegetables; provide only 17 calories per 100 g. It contains no saturated fats or cholesterol. What’s not to love about that?  Zucchinis can be available all around the year, but they are at their best during late spring and summer seasons.

Zucchinis make great appetizers (served with hummus), used in stir-fry, served over an eggless chickpea omelette, used in bread recipes or even in brownies! Oh, zucchini i do “heart” you!

Keeping it real

As a full time working woman and what feels like zero free time in my daily schedule, I offer a tip – Double your recipes and know that leftovers are one of the best things in life!  Actually, vegan meals almost ALWAYS taste better the next day!

I have found that when I meal prep for the upcoming week and plan my meals right, with a leftover meal the following day, it helps save me SO much time!  It also makes cooking more enjoyable.  I don’t feel like I am spending 20+ hours a week in the kitchen.  This recipe is for sure a GREAT option for doubling and enjoying for an extra day or more.

Vegan Spicy Zucchini "Meat"balls & Pasta

Vegan Spicy Zucchini “Meat”balls & Pasta

Vegan Spicy Zucchini

Print Recipe
Serves: 4 Cooking Time: 55 Minutes


  • 1 15 oz. can Chickpeas, drained
  • 1/2 cup Rolled Oats
  • 1/4 cup Fresh Basil
  • 1 tbsp Red Pepper Flakes
  • 1 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Salt
  • 2 tbsp Nutritional Yeast
  • 2 tbsp Lemon Juice
  • 1 cup Zucchini, shredded (1 large zucchini)
  • Marinara Sauce
  • 8 oz Quinoa Elbow Pasta (or pasta of your choice)



Preheat oven to 400 degrees.


Using a food processor, add chickpeas, basil, red pepper flakes and rolled oats. Pulse until finely chopped. Pour into a large mixing bowl.


Add in oregano, garlic powder, onion powder, salt, nutritional yeast, lemon juice and shredded zucchini mixing well.


If mixture is too wet to handle, add in a little flour.


Line baking sheet with parchment paper.


Using your hands roll zucchini mixture into 12 balls.


Place on baking sheet a few inches apart.


Cook for 15 minutes, remove from oven and flip each zucchini "meat"ball and return back to oven for 15 more minutes.


Cook pasta while zucchini "meat"balls are cooking.


Remove zucchini "meat"balls from oven once done and serve with pasta and marinara sauce.


Serve with a side of vegan garlic bread.


If you follow me on Instagram you’ll know that I have been challenging myself to complete the 20 in 31 Challenge – 20 classes in 31 days!

I am cutting it REALLY close! Basically, I have to go to class EVERY night this week in order to hit 20 classes on Friday.  I will be shocked if I can roll out of bed come Saturday morning!  LOL!  I do love a good challenge, seems to keep me focused and moving forward.

What keeps you focused on your fitness goals?


No matter how slow you go, you are still lapping everybody on the couch.


Stay healthy!

Kate XO

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