Zoodles and Meatballs (zucchini noodles with slow cooker turkey meatballs)

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!

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!

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!

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).

A good rule of thumb is one medium zucchini per person, since you lose some when you cut them and the shrink a bit when they cook. To cut them, I use my spiralizer or you can use a mandolin fitted with a julienne blade. If using a mandolin, be careful the blades are VERY sharp.

Zoodles and Meatballs (zucchini noodles with slow cooker turkey meatballs)

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

Directions:

  1. Make the meatballs in the crock pot according to directions here.
  2. 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.
  3. 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.
  4. Quickly remove from skillet to prevent them from further cooking.
  5. Divide the zucchini between 3 bowls and top with 4 meatballs and sauce, add some grated cheese and enjoy!

Nutrition Information

Yield: 3 servings, Serving Size: 1 cup zoodles, 4 meatballs

  • Amount Per Serving:
  • Smart Points: 6
  • Points +: 8
  • Calories: 325
  • Total Fat: 15g
  • Saturated Fat: g
  • Cholesterol: 34mg
  • Sodium: 715mg
  • Carbohydrates: 25g
  • Fiber: 7g
  • Sugar: 4g
  • Protein: 25g