ZUCCHINI SPAGHETTI PIE PANINOS

By asally04

Nutrition information calculated, using the flatbread and meatball recipes.
Serving size: 1 whole panino
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 342.5 Fat: 7.9g Carb: 48.5g Fiber: 5.2g Protein: 20.3g Sugar 9.8g Sodium: 822.5mg
Weight Watchers Points (calculated on member website)
WW: 8 Points Plus

Ingredients

• 3 medium zucchini
• 1 tsp olive oil
• 1 clove garlic, finely chopped
• salt and pepper
• 4 flatbreads (wraps or pitas work too)
• 8 meatballs (any homemade or store-bought version will work)
• 1/3 cup shredded mozzarella cheese
• 1/2 cup marinara sauce (or use reserved sauce from this recipe)

Preparation

Step 1

Preheat the oven to 350 degrees. Cut the ends off the zucchini. Spiralize the zucchini. If you don’t own a spiralizer, use a mandolin or a knife to slice the zucchini into thin strands.
Slice the meatballs into quarters and set aside.
Heat the olive oil in a large sauté pan over medium heat. Add the garlic and sprinkle with salt. Saute for one minute and add the zucchini noodles. Sprinkle with salt and pepper. Toss the noodles and garlic together until combined. Take the pan off the heat.
Place the 4 flatbreads on a large lined baking sheet.
Place ¼ of the zucchini noodles in the middle of each flatbread. Top the zucchini with 2 quartered meatballs (8 little pieces). Sprinkle the meatballs with a tablespoon of mozzarella cheese.
Fold over each side of the flatbread to close the wrap and place them back on the baking sheet, seam side down.
Bake in the oven for 15 minutes.
Slice in half and serve with a side of marinara sauce.