Zucchini "Pasta" with Turkey Meatballs
  • 5 Medium Zucchini
  • ¼ cup olive oil
  • 1½ cups yellow onion, diced
  • 2 tsp garlic, minced
  • 3 cans {14½ oz each} crushed tomatoes {such as Muir Glen Fire Roasted}
  • ½ cup minced fresh parsley
  • 1 Tbs sugar
  • ½ tsp crushed red pepper flakes
  • salt to taste
  • Turkey Meatballs
  1. Trim ends of zucchini and cut on spiralizer, or peel with a julienne peeler. The zucchini will be in very long strips, so trim to "spaghetti length" if desired. Sprinkle with a little salt and let sit for about 5 minutes. {This helps draw out excess water}. Pat dry with paper towels.
  2. In large pan, sauté onions in oil over medium high heat until translucent, about 5 minutes. Stir in garlic, and cook just until fragrant, about 30 seconds. Add remaining ingredients and simmer for 15 minutes.
  3. Add 12 cooked meatballs {or more, depending on size} to sauce, and simmer, uncovered, for 10 minutes or until heated through. {Frozen meatballs will take longer}
  4. While meatballs and sauce are simmering, heat a large sauté pan to medium. Place zucchini in pan and spread out. Cook, stirring occasionally, for about 7 minutes, until thoroughly heated.
  5. Place zucchini in serving bowl, top with sauce and meatballs.
Recipe by Raisin & Fig at https://www.raisinandfig.com/zucchini-pasta-with-turkey-meatballs/