325 Cals 25 Protein 25 Carbs 15 Fats
PREP TIME:
25 mins
COOK TIME:
5 mins
TOTAL TIME:
30 mins
YIELD:3 SERVINGS
COURSE:Dinner
CUISINE:Italian
Zucchini noodles and meatballs – when it comes to zucchini noodles, it doesn”t get more classic than that! I’ve been making zucchini noodles long before I got my spiralizer, but now they are so popular you can even buy them pre-cut in the supermarket!
INGREDIENTS
12 leftover crock pot turkey meatballs and sauce, 1/2 batch
1 tablespoons extra virgin olive oil
1/4 cup red onion, diced
3 cloves garlic, minced
3 8 oz each zucchinis, cut into long julienne strips (with a mandolin or spiralizer)
salt and fresh cracked pepper, to taste
INSTRUCTIONS
Make the meatballs in the crock pot according to directions here.
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.
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.
Quickly remove from skillet to prevent them from further cooking.
Divide the zucchini between 3 bowls and top with 4 meatballs and sauce, add some grated cheese and enjoy!
Serving: 1cup zoodles, 4 meatballs, Calories: 325kcal, Carbohydrates: 25g, Protein: 25g, Fat: 15g, Saturated Fat: 1.5g, Cholesterol: 34mg, Sodium: 715mg, Fiber: 7g, Sugar: 4gBlue Smart Points:6Points +:8
