I don’t know about you, but I have been loving zucchini more than usual this summer. It’s such a versatile veggie- add it to any stir fry, make noodles, or hide it in your smoothie for an extra dose of filling fiber. And the best part is, the summer abundance means it’s extra cheap. That’s what I love about shopping in season- not only do the ingredients taste better, but they’re cheaper and easy to find at your local farmer’s market. It’s getting close to the end of the season, though, so make this quick!

But let’s be honest, who really gets excited about eating plain zucchini? Have you ever heard anyone say, “I can’t wait to go home and eat a giant plate of zucchini?” Probably not, and if you have, you may reconsider who you hang around. But throw in some hearty, savory meatballs, and that’s a different story. I kid you not, I have made fans of these meatballs out of 4 and 7 year-olds. And it is no small feat getting kids to swallow spinach.

For all you spaghetti and meatball lovers out there, I’m not about to try and tell you that this will fool your taste buds into thinking you’re eating the real deal, because well, I would be lying. But I love that this twist on a classic really take on its own identity and really celebrates the flavors of the vegetables. I can guarantee you, though, that you’ll feel a heck of a lot better after eating this than you would the O.G. When you can “have your cake and eat it too”, that’s my kind of meal.