Moroccan Spiral Meatball Zucchini Bake You'll Love in Minutes

Enjoy this Moroccan Spiral Meatball Zucchini Bake with rich flavors and vibrant layers, perfect for a family dinner.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Moroccan

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatballs

500 g Lamb Mince (Ground Lamb) Can substitute with ground beef, chicken, or turkey.
100 g Panko Breadcrumbs Can be swapped with regular breadcrumbs.
1 Onion Grated for even distribution.
2 cloves Garlic Crushed or minced.
1 Egg To bind the mixture.
2 tbsp Parsley Fresh parsley preferred.
2 tbsp Moroccan Spice Mix Consists of cumin, coriander, paprika, cayenne, and cinnamon.

For the Bake

2 medium Zucchini (Courgette) About 5cm/2" wide and 22cm/9" long.
1 medium Red Capsicum (Bell Pepper) Any color works.
120 g Tomato Paste
2 tbsp Extra Virgin Olive Oil Quality matters for drizzling.
1 cup Water Warm tap water is ideal.
1 tsp Salt
1 tsp Pepper

Equipment

oven
Baking Dish
mixing bowl

Method

Directions

Preheat the oven to 200°C (375°F).
Toss zucchini and capsicum with olive oil, salt, and pepper; set aside.
Combine panko breadcrumbs and grated onion in a bowl.
Add the remaining meatball ingredients to the breadcrumb mixture.
Roll the mixture into 16 meatballs and arrange them in a baking dish.
Tuck capsicum pieces around zucchinis.
Mix the sauce ingredients in a bowl and pour over the dish.
Drizzle with olive oil and bake for 35 minutes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 800IUVitamin C: 50mgCalcium: 50mgIron: 3mg

Notes

For an extra touch, serve with fresh flatbreads.

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