1/2 cup chopped walnuts
1 cup old fashioned rolled oats
1/4 cup chopped red onion
1 large garlic clove, sliced
1 (15oz) can SunVista® Kidney Beans (drained, rinsed)
1/2 cup roasted red peppers, well drained (from 7 to 12oz jar)
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 1/4 lb. small zucchini (about 4 zucchini, 7-inches each)
1 (24oz) jar marinara sauce, heated
Heat oven to 400°F. Spray medium cookie sheet with sides with cooking spray. In small dry skillet, toast walnuts over medium heat 4 to 5 minutes or until light golden brown and fragrant, shaking and stirring frequently; set aside to cool slightly. Place oats in food processor. Cover; process 5 seconds or until finely ground. Add walnuts to food processor. Cover; pulse 5 times or until very finely chopped. Pour mixture into medium mixing bowl. Add red onion and garlic to food processor. Cover; process 10 seconds or until finely chopped. Add kidney beans and roasted peppers to food processor. Cover; process 5 to10 seconds or until beans are finely chopped. Spoon into mixing bowl. Add egg, cheese, Italian seasoning, parsley, salt and red pepper flakes; mix well.
Using cookie scoop, form bean mixture into 25 (1 1/2-inch) balls. Arrange on cookie sheet 1/2 inch apart. Bake 10 to 15 minutes or until browned and interior temperature is 165°F.
Meanwhile, cut zucchini into thin strips by hand or using a spiralizer. If spiralizer strands are very long, cut to manageable lengths. Place in shallow microwavable bowl. Cover loosely with plastic wrap and microwave on high 5 minutes or until thoroughly heated. Divide between 5 pasta bowls. Top with meatballs and warm sauce. If desired, serve with additional Parmesan cheese.