Ingredients

750g gluten-free beef sausages

2 cloves garlic, crushed

450g mixed baby heirloom tomatoes, halved if large

2 cups bottled passata

1/4 cup coarsely chopped fresh basil

6 medium zucchini

1/2 cup finely grated parmesan

Method

1. Squeeze meat from sausages. Add garlic; mix to combine. Roll mixture into balls.

2. Cook meatballs in an oiled large frying pan over medium-high heat for 3 minutes or until browned all over. Add tomatoes, passata and half the basil; bring to the boil. Reduce heat; simmer for 5 minutes or until meatballs are cooked through. Season to taste.

3. Meanwhile, using a julienne peeler or spiraliser (see tips), cut zucchini into "spaghetti".

4. Add zucchini and half the parmesan to sauce mixture; stir gently. Serve sprinkled with remaining basil and parmesan.

Serves 4.

Tips: To create the long pasta-like strands of zucchini, you will need either a julienne peeler, which looks like a wide-bladed vegetable peeler with a serrated rather than straight blade, or a spiraliser, which is a hand-cranked machine designed to cut vegetables into noodles or ribbons. Both items are available from kitchenware shops. This recipe is a great gluten-free option.