Zucchini Spaghetti with Black Bean Meatballs
Enjoy a healthy twist on spaghetti night with zucchini noodles, tender black bean meatballs, and marinara sauce. This recipe is easy, flavorful, and perfect for a hearty vegetarian dinner.
$8.87 per recipe/$1.11 per serving
Lately, I’ve been loving plant-based recipes—they’re fresh, satisfying, and such a fun way to get creative in the kitchen.
This zucchini spaghetti with black bean meatballs has quickly become a family favorite, not just because it’s packed with flavor, but because it’s an easy way to sneak in extra veggies (without the kids even noticing!).
With tender black bean “meatballs,” zucchini noodles mixed right into the pasta, and a rich marinara sauce, it’s a wholesome dinner that feels comforting and indulgent all at once.
This recipe works because it’s:
- A Hearty Plant-Based Protein. The black bean meatballs are full of protein and fiber, making this meal filling and satisfying without using meat..
- A Family-Friendly Comfort Food. You still get the cozy, classic spaghetti-and-meatball vibe, just with lighter, plant-based ingredients.
- Meal Prep Friendly. The black bean meatballs can be made ahead and stored in the fridge or freezer for quick weeknight dinners.
- Semi-Homemade. The jarred marinara sauce helps this meal come together in a snap for busy weeknights!
This recipe was adapted from Nutriously.
Step-by-Step Instructions
Preheat your oven to 350 degrees Fahrenheit and line a medium baking sheet with parchment paper. Combine 1 Tablespoon ground flax with 2 Tablespoon warm water in a small bowl and set aside.
Add 1 small carrot (roughly chopped), 1 cup rolled oats, ¼ cup fresh parsley, ½ teaspoon dried thyme, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and salt and pepper to taste to food processor. Pulse a few times.
Add 15 ounces canned black beans (drained and rinsed) to the food processor and process until a crumbly mixture forms, using a spatula to scrape the sides as needed. Add 1 Tablespoon coconut aminos and flax egg and pulse until just incorporated.
Form the mixture into 16 small balls with your hands, using a small cookie scoop if desired. Place the meatballs onto the prepared baking sheet and bake for 10 minutes. After 10 minutes, turn the meatballs over and return to the oven for 10 more minutes to ensure they bake evenly.
While the meatballs are cooking, bring a large pot of water to a boil and cook 16 ounces of spaghetti according to package instructions. Add 24 ounces of your favorite marinara sauce to a small saucepan and warm on medium low.
While the pasta is cooking, use a spiralizer to create zucchini noodles with 1-2 zucchini. During the last 2-3 minutes of cooking time for the pasta, add the zucchini noodles to soften. Drain the pasta and zucchini together and return to the pot with a little olive oil to prevent sticking.
To serve, top noodles with warm marinara sauce, black bean meatballs, cheese, and fresh basil.
Serve This With
This recipe goes great with:
- Strawberry Spinach Salad
- Air Fryer Brussels Sprouts
- Posh Squash
- Sourdough Bread
- Parmesan Drop Biscuits
Recipe Costs
This recipe costs $8.87 to make which is $1.11 a serving! It’s budget-friendly, filling, and perfect for families!
- Ground flax – $0.05
- Carrot – $0.25
- Oats – $0.47
- Parsley – $0.25
- Thyme – $0.01
- Smoked paprika – $0.05
- Garlic powder – $0.03
- Salt and pepper – $0.05
- Black beans – $1.25
- Coconut aminos – $0.28
- Spaghetti – $1.50
- Marinara sauce – $2.99
- Zucchini – $1.69
FAQs
Yes! You can prepare and bake the meatballs in advance, then store them in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months—just reheat in the oven or on the stove top in sauce.
No problem! You can use a julienne peeler or even a regular vegetable peeler to create thin ribbons of zucchini.
Yes. While black beans give the best texture and flavor, you can substitute pinto beans, kidney beans, or even chickpeas in a pinch.
Not at all. You can make the recipe with all spaghetti, all zucchini noodles, or a mix—whatever works best for your family.
Zucchini Spaghetti with Black Bean Meatballs
Ingredients
Black Bean Meatballs
- 1 Tablespoon ground flax
- 2 Tablespoon warm water
- 1 small carrot, peeled and roughly chopped
- 1 cup rolled oats
- ¼ cup fresh parsley
- ½ teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- salt and pepper, to taste
- 15 ounces canned black beans, drained and rinsed
- 1 Tablespoon coconut aminos
Noodles
- 16 ounces spaghetti
- 24 ounces jarred marinara sauce
- 1-2 zucchini
To Serve
- parmesan cheese
- fresh basil
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a medium baking sheet with parchment paper. Combine 1 Tablespoon ground flax with 2 Tablespoon warm water in a small bowl and set aside.
- Add 1 small carrot, 1 cup rolled oats, ¼ cup fresh parsley, ½ teaspoon dried thyme, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and salt and pepper to taste to food processor. Pulse a few times.
- Add 15 ounces canned black beans to the food processor and process until a crumbly mixture forms, using a spatula to scrape the sides as needed. Add 1 Tablespoon coconut aminos and flax egg and pulse until just incorporated.
- Form the mixture into 16 small balls with your hands, using a small cookie scoop if desired. Place the meatballs onto the prepared baking sheet and bake for 10 minutes. After 10 minutes, turn the meatballs over and return to the oven for 10 more minutes to ensure they bake evenly.
- While the meatballs are cooking, bring a large pot of water to a boil and cook 16 ounces of spaghetti according to package instructions. Add 24 ounces of your favorite marinara sauce to a small saucepan and warm on medium low.
- While the pasta is cooking, use a spiralizer to create zucchini noodles with 1-2 zucchini. During the last 2-3 minutes of cooking time for the pasta, add the zucchini noodles to soften. Drain the pasta and zucchini together and return to the pot with a little olive oil to prevent sticking.
- To serve, top noodles with warm marinara sauce, black bean meatballs, cheese, and fresh basil.
