[Ingredients]
12 leftover crock pot turkey meatballs and sauce (1/2 batch)
1tbsp extra virgin olive oil
1/4 cup red onion, diced
3 cloves garlic, minced
3 (8 oz each) zucchinis, cut into long julienne strips
Salt and fresh cracked pepper, to taste
[Steps]
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 1-2mins.
Increase heat to medium-high and add the zucchini, season with salt and pepper to taste and cook about 1min. Give it a stir to mix everything around and cook another 1-1.5mins, or until the vegetables are cooked through yet firm.
Divide the zucchini between 3 bowls and top with 4 meatballs and sauce, and add some grated cheese.
Adapted from Skinny Taste