ZUCCHINI 'MEATBALLS' AND SPAGHETTI

Zucchini 'Meatballs' and Spaghetti image

Enjoy a classic Italian dish without the meat with Zucchini 'Meatballs' and Spaghetti. Zucchini 'meatballs' feature bread crumbs, cheese, egg and more.

Provided by My Food and Family

Categories Home

Time 45m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 tsp. oil
1-1/2 lb. zucchini (about 3), shredded
1-1/4 cups dry Italian-style bread crumbs
3 Tbsp. KRAFT Grated Parmesan Cheese
2 cloves garlic, minced
1 egg, beaten
1/3 cup tightly packed fresh basil leaves, chopped, divided
1/2 lb. whole grain spaghetti, uncooked
1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce

Steps:

Heat oven to 400°F.
Heat oil in large skillet on medium heat. Add zucchini; cook 5 min. or until tender, stirring occasionally. Drain in colander. Use back of spoon to press zucchini into colander to remove as much liquid as possible. Cool zucchini 5 min.
Place zucchini in large bowl. Add bread crumbs, cheese, garlic, egg and 1/4 cup basil; mix well. Shape into 18 "meatballs," using about 2 Tbsp. zucchini mixture for each ball. Place on rimmed baking sheet sprayed with cooking spray.
Bake 15 min. Meanwhile, cook spaghetti as directed on package, omitting salt. About 5 min. before spaghetti is done, cook pasta sauce in large saucepan on medium-low heat until heated through, stirring occasionally.
Drain spaghetti; place on platter. Add zucchini balls to pasta sauce; stir until evenly coated. Spoon over spaghetti; sprinkle with remaining basil.

Nutrition Facts : Calories 340, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 15 g