Ingredients
12turkey meatballs,leftover crock pot and sauce
1tbspextra virgin olive oil
¼cupred onion,diced
3clovesgarlic,minced
3zucchinis,8oz each, cut into long julienne strips with a mandolin or spiralizer
salt and fresh cracked pepper,to taste
Preparation
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 1½ 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!
