We begin making the Zucchini Zoodles with mushroom Meatball Recipe by first prepping for the zoodles. For that take one zucchini, chop both the ends. Place it in the spiralizer, in between the spiked handle and the end of the blade. Then by spinning the handle you can get shreds of Zucchinni.

Or otherwise cut thin slices of zucchini lengthwise and then cut them into thin long julienne to get your desired shape. Once done toss it with few teaspoon of olive oil, lemon juice, salt and pepper and keep it aside.

In a pressure cooker, add the Tomatoes that are just scored on one end. Add 1 cup water and then pressure cook it for about 1 whistle. Release the pressure take it out and cool it down. Blitz it in the blender till it becomes a smooth paste.

Heat a sauce pan, add chopped garlic, onions and saute till it is translucent. Add the tomato paste along with basil leaves, oregano, cumin powder, honey, red chilli powder, pepper and salt.

Let it cook till the color changes to dark reddish. Add in 1 cup water and chopped mushroom and give it a stir then cook for 20 more minutes. Keep it aside.

Heat another saucepan, add oil and garlic and onions, saute till it is translucent. Then add in the chopped mushroom. Saute till all the water evaporates.

Once that is done grind the soaked chickpeas into a coarse mixture and then add in that into the pan along with rest of the herbs and seasonings. Once it all combines switch of the flame.

Let it cool down, and make them into balls, coat them well with bread crumbs and keep it aside. Heat a Kuzhi paniyarama pan with oil and fry these balls till they become crispy on the outside. Then dung them into the sauce mixture.

Now to assemble, place the zoodles on the plate and then pour over the meatball sauce mixture on top and serve with some chopped parsley. 

Serve the Zucchini Zoodles with mushroom Meatball Recipe as a one pot meal for your Sunday lunch.