Mama Squires’ Zucchini Pasta
This recipe carries the heart of home cooking — tender chicken meatballs in a rich tomato sauce, served not over pasta but over zucchini noodles, a clever twist that feels both comforting and fresh. In Canada, where backyard gardens overflow with zucchini each summer, this dish has become a seasonal ritual. Families who once baked endless zucchini loaves or handed off extras to neighbours now spiralize them into silky noodles — a modern answer to an age-old garden surplus. It’s a meal that blends tradition with creativity, offering comfort that’s lighter on the plate but just as satisfying at the table.
Prep Time: 20 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
Chicken Meatballs
500 g ground chicken
1 egg
½ cup breadcrumbs (or almond flour for low-carb)
2 tbsp Parmesan cheese, grated
2 garlic cloves, minced
1 tsp chili flakes (optional)
1 tsp dried oregano
Salt & black pepper, to taste
Olive oil, for cooking
For Serving
2–3 medium zucchini, spiralized into noodles
2 cups tomato passata or marinara sauce
Fresh parsley, chopped
Black olives (optional, for garnish)
Method
Make the meatballs: In a bowl, combine ground chicken, egg, breadcrumbs, Parmesan, garlic, chili flakes, oregano, salt, and pepper. Shape into small meatballs.
Cook the meatballs: Heat olive oil in a skillet over medium heat. Brown meatballs on all sides, about 6–8 minutes.
Simmer in sauce: Pour in tomato passata, cover, and simmer for 10–12 minutes until meatballs are cooked through.
Prepare zucchini noodles: While the sauce simmers, spiralize the zucchini. Lightly sauté in olive oil for 2–3 minutes until just tender.
Assemble & serve: Plate zucchini noodles, spoon over meatballs and sauce, and garnish with parsley and olives if using.
Variations
Swap zucchini noodles for roasted spaghetti squash in colder months for a heartier version.
Use turkey instead of chicken for a leaner meatball.
Add diced Canadian-grown peppers or mushrooms to the sauce for extra depth and garden flavour.
