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Photo of Chicken meatball zoodle bake by WW

Chicken meatball zoodle bake

3 - 5
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min


Lean chicken breast mince

500 g

Fresh flat-leaf parsley

¼ cup(s), plus extra to serve

Fresh lemon rind

2 tsp, finely grated

Red onion

1 medium, finely chopped


2 clove(s), crushed

Tomato passata

2 cup(s), (520g)


1000 g, cut into spirals

Light mozzarella cheese

¾ cup(s), grated, (90g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Combine mince, parsley and rind in a large bowl. Season with salt and pepper. Shape mixture into 20 meatballs.
  2. Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Cook onion, stirring, for 3 minutes or until onion has softened. Add garlic, cook for 1 minute. Add passata and bring to the boil. Add meatballs and reduce heat. Simmer, covered, for 10 minutes, turning once halfway. Remove from heat.
  3. Meanwhile spiralise zucchini. Add the zoodles and ½ cup mozzarella to the meatballs, season, gently toss to combine. Transfer to baking tray. Top with remaining mozzarella. Bake for 5 minutes, or until cheese melts. Serve zoodles sprinkled with extra parsley.