Name: Sheet-Pan Zucchini Noodles with Pesto Meatballs
Total time: 40 min
Ingredients: ¾ cup panko bread crumbs; ¾ cup milk; ½ cup basil pesto , divided; 1 teaspoon table salt , divided; ¼ teaspoon red pepper flakes; 1 pound 85 percent lean ground beef; 3 zucchini (8 ounces each), ends trimmed; 2 teaspoons extra-virgin olive oil; ¼ teaspoon pepper; 4 ounces cherry tomatoes , halved; ¼ cup grated Parmesan cheese

Why This Recipe Works

This spin on spaghetti and meatballs isn’t a gimmick to get more vegetables on your plate (although we love that upshot). Roasting spiralized zucchini noodles is a lovely way to cook them—they’re not bland like they are when boiled, and their flavor becomes more concentrated than when they're sautéed. Rather than a traditional marinara, we use richly flavored pesto that pairs well with the fresh flavor of the zucchini. Then we top the dish with cherry tomatoes as a nod to classic spaghetti and meatballs. A panade of panko bread crumbs and milk helps keep the meatballs tender, and for even more herbal flavor we incorporate some pesto into the meatballs.

Before You Begin

We prefer to spiralize our own zucchini; you can substitute 1 pound of store-bought spiralized zucchini, though it tends to be drier and less flavorful. Avoid buying large zucchini, which have thicker skins and more seeds. You can make your own pesto or use any fresh store-bought variety here.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Using fork, mash ¾ cup panko bread crumbs and ¾ cup milk into paste in large bowl. Stir in 5 tablespoons basil pesto, ¾ teaspoon table salt, and ¼ teaspoon red pepper flakes, then add 1 pound 85 percent lean ground beef and knead mixture with your hands until well combined. Pinch off and roll mixture into 1½‐inch meatballs (you should have 12 meatballs); set aside.

Using spiralizer, cut 3 trimmed zucchini into ⅛‐inch-thick noodles, then cut noodles into 12‐inch lengths. Toss zucchini noodles with 2 teaspoons extra-virgin olive oil, ¼ teaspoon pepper, and remaining ¼ teaspoon salt on rimmed baking sheet, then spread into even layer over sheet. Roast for 5 minutes, then push zucchini to sides of sheet and arrange meatballs in center. Return to oven and roast until zucchini is tender and meatballs are cooked through, 10 to 15 minutes.

Remove sheet from oven. Transfer zucchini to colander and shake to remove any excess liquid. Toss zucchini with remaining 3 tablespoons basil pesto in bowl, then divide among individual serving bowls. Top with meatballs, 4 ounces halved cherry tomatoes, and ¼ cup grated Parmesan cheese. Serve.