Combine mince, breadcrumbs, egg, parmesan cheese, parsley and lemon zest in a large bowl. Form into small balls.
Heat 1 tablespoon oil in a large deep sided frypan over high heat. Add meatballs and cook for 5 minutes or until browned on the outside, turning regularly. Reduce heat to low and add Leggo’s Pasta Sauce. Simmer covered for 15 minutes or until meatballs are cooked through.
Meanwhile, to make zoodles peel zucchini lengthways using a julienne peeler to make long strands resembling spaghetti. Place in a heat proof bowl, season well and cover with boiling water. Stand for 2 minutes before draining.
Place zoodles in a bowl. Top with meatballs and sauce. Garnish with extra parmesan cheese and parsley leaves.
Zoodles are a great substitute for pasta.