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
- 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.
- 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.
- 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}
- 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.
- Place zucchini in serving bowl, top with sauce and meatballs.
Recipe by Raisin & Fig at https://www.raisinandfig.com/zucchini-pasta-with-turkey-meatballs/
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