Ingredients
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12 Leftover Crock Pot Turkey Meatballs and Sauce 1/2 Batch
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1 tablespoons extra virgin olive oil
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1/4 cup red onion (diced)
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3 cloves garlic (minced)
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3 8 Oz Each Zucchinis Cut Into Long Julienne Strips (with a Mandolin or Spiralizer)
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salt and fresh cracked pepper to taste
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Directions
Prep Time: 25min | Cook Time: 5min | Serves: 3
I made a pot of my Crock Pot Italian Turkey Meatballs at my toddler’s 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 isn’t a fan (like my husband) just cook up some pasta for them and everyone’s 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, I 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
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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
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Quickly remove from skillet to prevent them from further cooking. |
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4
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Divide the zucchini between 3 bowls and top with 4 meatballs and sauce, add some grated cheese and enjoy! |
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