Baked Courgetti (Spiralized Zucchini) and BeanBalls

Spaghetti and Meatballs- possibly the most famous Italian American dish.. well, that and pizza! Try this baked variation for a low carb, high protein version of the classic dish. This is gluten free, oil free, low salt, and low sugar. Don't worry, it's still absolutely delicious and super filling!

Ingredients (feeds 2 adults)
1 large courgette/ zucchini, spiralized
1 shallot, thinly sliced
2 cloves garlic, crushed
a handful of black olives, torn
1 tbsp capers
1 small can crushed tomatoes
1 tin pinto or canellini beans
1 tsp garlic powder
1 tsp onion powder
1 large sprig torn basil (fresh)
2 tbsp nutritional yeast (optional)


Method
Preheat the oven to 425°F/ 22°C

With a fork, twist the spiralized courgette/ zucchini and thinly sliced shallot into mini nests, and place in a high sided baking dish.

Drain the can of beans, and move them to a mixing bowl. Add the garlic and onion powders and mash the beans, mixing the flavours together. Form small balls of the bean mixture, you can roll these in the nutritional yeast to cover them if you like.

Place the bean balls on top of the spiralized courgette/ zucchini nests, then pour the crushed tomatoes evenly over the contents of the dish. Sprinkle the olives, garlic, capers, and any remaining nutritional yeast.

Bake for 25 minutes

Serve in bowls with a side salad, some garlic bread, or a herbed flat bread.