Tuscan-Inspired Spaghetti and Meatballs with Zucchini and Parmesan

This recipe takes the beloved comfort food of spaghetti and meatballs to new heights with a Tuscan-inspired twist. Juicy, spiced meatballs are paired with tender zucchini and al dente spaghetti, all enveloped in a rich, homemade tomato sauce. The finishing touch? A generous sprinkle of Parmesan cheese that adds a savory, nutty finish.

Perfect for a weeknight dinner that feels special, this dish brings together simple ingredients in a way that’s both satisfying and sophisticated. The meatballs are baked until golden, then simmered in a sauce that’s elevated with a hint of sweetness and aromatic spices. Serve it up and watch it become a new family favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve and peel onion; finely chop one half (save the other half for another use). Mince or grate garlic. Trim and quarter zucchini lengthwise; thinly slice crosswise.
2. In a medium bowl, combine panko, ½ tsp Tuscan Heat Spice and ¼ cup water; let sit until water has mostly absorbed, 2-3 minutes. Add beef, half the Parmesan, ½ tsp garlic, pepper and salt (we used ½ tsp). Gently combine, then form into 10-12 meatballs.
3. Lightly coat a baking sheet with a drizzle of olive oil. Place meatballs on prepared sheet. Bake on top rack until browned and cooked through, 12-15 minutes.
4. Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and a large pinch of salt and pepper. Cook, stirring, until softened, 4-6 minutes. Add zucchini and remaining garlic. Season with salt and pepper. Cook, stirring, until zucchini is tender and lightly browned, 3-4 minutes.
5. Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes, then drain and set aside. To pan with veggies, add crushed tomatoes, stock concentrate, ¼ cup water, remaining Tuscan Heat Spice, ½ tsp sugar, salt and pepper. Bring to a boil, then reduce heat to medium. Cook until slightly thickened, 8-10 minutes. Stir in meatballs. Cook until sauce is very thick, 2-3 minutes more.
6. Return spaghetti to empty pot. Carefully pour in sauce (including meatballs) and 2 TBSP butter; toss to coat. If sauce seems dry, add a splash or two of water. Season with salt and pepper. Divide between plates and sprinkle with remaining Parmesan.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey can be substituted for beef. Keep in mind that turkey is leaner, so the meatballs may be slightly less moist. You can add a tablespoon of olive oil to the mixture to help.

What can I use instead of Tuscan Heat Spice?

If you don’t have Tuscan Heat Spice, you can make a blend with 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder.

Can I make this dish gluten-free?

Absolutely! Use gluten-free spaghetti and gluten-free panko breadcrumbs. Check that your stock concentrate and other ingredients are certified gluten-free.