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"Zucchini noodles", better known as zoodles (a mixture of the words courgette and noodles), are a super alternative for those who want to eat low-carb but don't want to give up pasta dishes. With this recipe, we combine the pasta alternative with classic Italian cuisine!
Finely dice the onion and garlic cloves. Wash the oregano and basil, shake dry, pluck and also chop finely. Heat the oil in a pot and sauté the onions and about one clove of garlic.
Deglaze with the glass of red wine and boil down briefly. Then add the chopped tomatoes and season with a little salt, pepper and a pinch of sugar and reduce on a low heat for about 30 minutes.
While the sauce is cooking, put the minced meat, 100 g Parmesan cheese and breadcrumbs in a bowl and knead well with the two eggs, the remaining garlic and some salt and pepper. Form the mixture into small balls and fry in a pan.
After frying, add the meatballs to the tomato sauce in the pot, as well as the fresh herbs, and then continue to simmer.
Wash the courgettes and twist them into zoodles in a spiral slicer. Then arrange the zoodles with the sauce, refine with Parmesan and serve.
