Z-oodles with Mock Meatballs

Recipe by: Ruth Bendkowski




  • 1 tablespoon oil (avocado oil can be used)
  • 1 medium onion, quartered
  • 1/2 pound eggplant, peeled and diced
  • 4 large Portobello mushroom caps, gills removed
  • 2 Cubes Dorot Gardens Frozen Garlic
  • 1/4 jalapeño pepper, seeds removed
  • 1 cup chick peas
  • 1 Teaspoon cumin
  • 6 cubes Dorot Gardens Frozen Parsley
  • 1 teaspoon salt
  • 1/4 – 1/2 teaspoon black pepper
  • 1 cup gluten-free bread crumbs or almond flour


  • 2 large zucchini
  • 1 teaspoon oil
  • Salt, to taste
  • 2 Cups Marinara Sauce



  1. Preheat oven to 375 degrees Fahrenheit.
  2. Heat oil in a medium skillet. Add onion and eggplant. Cover and sauté covered until softened.
  3. In a food processor, combine sautéed onions and eggplant, mushrooms, garlic, pepper, garbanzo beans, cumin, parsley, salt, pepper, and bread crumbs/almond flour. Pulse to combine to a meaty texture (don’t puree).
  4. Shape mixture into 12 balls and place on a lined and greased baking sheet.
  5. Bake for 25-30 minutes. Remove from oven and set aside.


  1. Use a spiralizer or julienne peeler to spiralize the zucchini into noodles.
  2. Heat oil in a skillet over medium heat. Add zucchini and sauté for two minutes. Season with salt to taste.
  3. Serve meatballs and marinara over zucchini noodles.