Simple zucchini spaghetti and meatballs

We’ve boosted this family favourite with extra veg. It’s a great way to up your veggie intake during the week.





  • 560g pkt Coles Australian Beef & Pork Meatballs
  • 500g cherry tomatoes
  • 2 large zucchini, cut into long matchsticks
  • 1/3 cup (90g) Coles Tomato Pesto
  • 1/4 cup (20g) shaved or shredded parmesan



Place a medium frying pan over medium heat. Add the meatballs and cook, turning, for 12 mins or until cooked through. Transfer to a plate.


Meanwhile, spray a large frying pan with olive oil spray and heat over medium heat. Add tomatoes and cook, stirring occasionally, for 10 mins or until  tomatoes collapse. Push half the tomatoes to the side of the pan. Crush remaining tomatoes with the back of a spoon to release the juices.


Place zucchini in a heatproof bowl. Pour over enough boiling water to cover and set aside for 2 mins or until slightly soft and heated through. Drain well. Add the zucchini and meatballs to the tomato in the pan with pesto. Season and toss to combine. Divide among serving plates and top with parmesan.

Add this: For crunch and extra flavour, sprinkle with toasted pine nuts before serving.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.