I’ll be the first one to say it.
A 
Many of you have asked what brand I’m using. I am using the Tri-Blade Plastic Spiral Vegetable Slicer, by Paderno World Cuisine and bought it from 
For me, texture is everything. I think this is why I never got into spaghetti squash. Slicing raw zucchini, on the other hand, into spirals or curls worked for me. I loved this dish. I did not miss the pasta one bit and especially since I added meatballs, this was a very satisfying dish. I left the zucchini noodles raw, because when mixed with the hot marinara sauce, they soften up a bit anyway. And, I personally liked the zucchini noodles with a little bite. Alternatively, you sauté the zucchini noodles over medium heat with some extra virgin olive oil just until heated through a bit. The longer you cook the noodles, the softer they become.
Trying to cut back on the pasta intake? Trying to eat more vegetables? I can’t think of a better way to incorporate more veggies into your meals. I am a huge believer that the way your food looks, how it’s presented, how it’s cut or sliced and the texture makes all the difference. I hope you give the Spiral Vegetable Slicer a try and enjoy it as much as I do. My 3 year old said, “Mom, this is the best dinner ever!”
Potato curly fries are next!
Now, before we get the recipe here, I must share my homemade marinara sauce. Since creating this marinara sauce for this 
I made just two changes for this recipe:
1) Use TWO 28-ounce cans of crushed tomato sauce. You don’t need the diced tomatoes for this recipe.
2) Let the sauce simmer for close to an hour, or at least 50 minutes. In the other recipe, you’re cooking the sauce longer in the oven but here, we are not.
3) 
