Moroccan Spiral Meatball Zucchini Bake Recipe
This Moroccan Spiral Meatball Zucchini Bake is a flavorful and healthy dish featuring spiced ground meat formed into meatballs, artfully spiraled with fresh zucchini slices, and baked in a rich tomato sauce topped with melted cheese. Combining aromatic Moroccan spices with fresh vegetables, it makes a delightful low-carb, gluten-free meal perfect for dinner.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
- Diet: Gluten Free
Ingredients
Scale
Meatballs
- 500g ground meat (beef or lamb)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp ground cinnamon
- Salt, to taste
- Black pepper, to taste
Vegetables
- 3 medium zucchinis, thinly sliced for spiraling
Sauce
- 2 cups tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper, to taste
Topping
- 1 cup shredded cheese (mozzarella or a blend)
Instructions
- Prepare the meatball mixture: In a large bowl, mix the ground meat with cumin, coriander, paprika, cinnamon, salt, and black pepper until evenly combined.
- Form and spiral the meatballs with zucchini: Divide the meat mixture into small portions and form into oval-shaped meatballs. Take thinly sliced zucchini strips and wrap or spiral them around each meatball tightly.
- Prepare the tomato sauce: Heat olive oil in a pan over medium heat, add minced garlic and sauté until fragrant. Stir in tomato sauce, cumin, salt, and pepper. Simmer for 5 minutes to blend flavors.
- Assemble the bake: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the tomato sauce. Arrange the zucchini-spiraled meatballs in the dish and pour the remaining tomato sauce evenly over them.
- Bake the dish: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the meatballs are cooked through and zucchini is tender.
- Add cheese topping and finish baking: Remove the dish from the oven, sprinkle shredded cheese evenly over the meatballs and sauce, then return to the oven and bake for an additional 5-7 minutes until the cheese melts and is bubbly.
- Serve: Let the bake rest for a few minutes before serving to allow flavors to meld and the dish to set.
Notes
- You can substitute ground beef with ground lamb or turkey according to preference.
- For thicker sauce, simmer the tomato sauce longer before assembling the dish.
- Use a cheese blend with mozzarella for a milder flavor or feta for a tangier taste.
- This dish pairs well with a fresh green salad or couscous for a more substantial meal.
- Ensure zucchini slices are thin enough to form easily around the meatballs without breaking.
Keywords: Moroccan meatballs, zucchini bake, spiral zucchini, baked meatballs, Moroccan spices, low-carb dinner, gluten-free main dish
