This dish is the perfect mix of comfort and nutrition. The Moroccan spices add warmth and depth, while the zucchini spirals keep things light and fresh. It’s a great alternative to traditional pasta bakes and makes for an excellent low-carb dinner option. Plus, it’s easy to prep ahead and reheat, making it a convenient choice for busy weeknights or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a bowl, mix the ground beef or lamb with onion, garlic, cumin, coriander, cinnamon, paprika, turmeric, salt, pepper, and eggs if using. Form into small meatballs.
Heat olive oil in a skillet over medium heat and brown the meatballs on all sides. Remove and set aside.
In the same skillet, add a little more olive oil if needed, then cook garlic until fragrant. Add crushed tomatoes and tomato paste. Season with salt, pepper, and a pinch of each Moroccan spice used in the meatballs. Let simmer for 10 minutes.
In a baking dish, layer the spiralized zucchini evenly across the bottom.
Pour the tomato sauce over the zucchini, then nestle the meatballs into the sauce.
Bake uncovered for 25–30 minutes, or until the meatballs are cooked through and the sauce is bubbling.
Garnish with fresh parsley before serving.
Servings and timing
This recipe serves 4–6 people. Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes
Variations
Vegetarian Version: Replace meatballs with lentil balls or falafel-style chickpea balls.
Spicy Kick: Add harissa or chili flakes to the tomato sauce for heat.
Cheesy Option: Sprinkle crumbled feta or shredded mozzarella over the top before baking.
Different Veggies: Add spiralized carrots or sweet potatoes for extra color and flavor.
Grain Base: Serve the bake over couscous or quinoa if you don’t need it to be low-carb.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1–2 minutes or warm in the oven at 350°F (175°C) for 10–15 minutes until heated through. This dish also freezes well. Freeze in a tightly sealed container for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
How do I spiralize zucchini without a spiralizer?
You can use a julienne peeler or even a regular vegetable peeler to make thin ribbons. A knife also works if you’re careful and patient.
Can I make the meatballs ahead of time?
Yes, you can prep and refrigerate the meatballs up to a day in advance, or freeze them for longer storage.
What meat works best for Moroccan flavors?
Ground lamb is traditional and brings rich flavor, but ground beef or turkey also works well with Moroccan spices.
Is this dish keto-friendly?
Yes, it’s naturally low in carbs and fits well into a keto diet, especially if you skip the optional tomato paste.
Can I use store-bought zucchini noodles?
Absolutely. Pre-spiralized zucchini saves time and works just as well in this recipe.
What can I use instead of zucchini?
Spaghetti squash, eggplant slices, or spiralized sweet potatoes are great alternatives.
Do I need to cook the zucchini before baking?
No, the zucchini will cook in the oven. Cooking it beforehand might make it too soft or watery.
How do I prevent watery zucchini bakes?
Salt the zucchini noodles and let them sit for 10 minutes, then pat dry to reduce excess moisture before layering.
Can I make this in a slow cooker?
Yes, you can layer the ingredients and cook on low for 4–5 hours or high for 2–3 hours, but you may need to reduce liquid.
Is this dish good for meal prep?
Definitely. It stores and reheats well, making it a great option for lunches or quick dinners throughout the week.
Conclusion
The Moroccan Spiral Meatball Zucchini Bake is a bold, nourishing dish that’s easy to make and packed with flavor. With its aromatic spices, wholesome ingredients, and flexible variations, it’s sure to become a favorite in your recipe rotation. Perfect for weeknights or sharing with family, this bake is a satisfying way to enjoy global flavors in a comforting, oven-baked meal.
This Moroccan Spiral Meatball Zucchini Bake combines zucchini spirals, spiced meatballs, and a fragrant tomato sauce in a hearty, flavorful, and low-carb casserole perfect for dinner or meal prep.
Author:Catherine
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:Serves 4–6
Category:Main Dish
Method:Baking
Cuisine:Moroccan
Ingredients
1 lb ground beef or lamb
3 medium zucchinis, spiralized
1 medium onion, finely chopped
3 garlic cloves, minced
1 (14 oz) can crushed tomatoes
2 tbsp tomato paste
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp paprika
1/2 tsp ground turmeric
Salt and pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
1–2 eggs (optional, for binding meatballs)
Instructions
Preheat your oven to 375°F (190°C).
In a bowl, mix the ground beef or lamb with onion, garlic, cumin, coriander, cinnamon, paprika, turmeric, salt, pepper, and eggs if using. Form into small meatballs.
Heat 1 tbsp olive oil in a skillet over medium heat and brown the meatballs on all sides. Remove and set aside.
In the same skillet, add remaining olive oil if needed. Cook minced garlic until fragrant. Add crushed tomatoes and tomato paste. Season with salt, pepper, and a pinch of the same Moroccan spices. Simmer for 10 minutes.
Layer the spiralized zucchini evenly in a baking dish.
Pour the tomato sauce over the zucchini, then nestle the browned meatballs into the sauce.
Bake uncovered for 25–30 minutes, or until the meatballs are cooked through and the sauce is bubbling.
Garnish with fresh parsley before serving.
Notes
Salt and drain zucchini spirals before baking to reduce wateriness.Use pre-spiralized zucchini to save time.Make meatballs ahead of time for easier prep.Customize spice level by adding harissa or chili flakes.Try other spiralized veggies like sweet potatoes or carrots for variation.
