Ingredients
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1
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1/4
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3
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3
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-
-
-
-
-
-
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-
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Directions
I made a pot of my Crock Pot Italian Turkey Meatballs at my toddlers request but rather than eating mine with pasta, I served it over (zucchini noodles) for a lighter low-carb alternative (perfect for using up zucchini from your garden). If your family isnt a fan (like my husband) just cook up some pasta for them and everyones happy!,When it comes to making zucchini noodles, a good rule of thumb I like to follow is to use one medium zucchini per person. You lose some when you cut them and the shrink a bit when they cook. To cut them, use my spiralizer (affil link) or you can use a mandolin (affil link) fitted with a julienne blade. If using a mandolin, be careful the blades are VERY sharp.
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Steps
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1
Done
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Heat a Large Nonstick Skillet Over Medium Heat When Hot Add the Oil, Onions and Garlic and Cook Until Fragrant, About 1 to 2 Minutes |
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2
Done
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Increase Heat to Medium-High and Add the Zucchini, Season With Salt and Pepper to Taste and Cook About 1 Minute. Give It a Stir to Mix Everything Around and Cook Another 1 to 1-1/2 Minutes, or Until the Vegetables Are Cooked Through Yet Firm. |
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3
Done
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Quickly Remove from Skillet to Prevent Them from Further Cooking. |
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4
Done
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Divide the Zucchini Between 3 Bowls and Top With 4 Meatballs and Sauce, Add Some Grated Cheese and Enjoy! |
