| Prep | Cook | Ready in | Servings | |
| 10 min | 25 min | 35 min | 3 |
| 12 meatball(s) | Meatballs, frozen (store bought) |
| 1/4 cup | Marinara pasta sauce |
| 1 tbsp | Extra virgin olive oil |
| 3 clove(s) | Garlic (minced) |
| 3 medium | Zucchini (julienned) |
| 1 dash | Salt and pepper |
1. Cook the meatballs in the crockpot on low heat, according to package instructions and with your marinara sauce. Meanwhile prep the garlic and zucchini noodles.
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. Divide the zucchini between 3 bowls and top with 4 meatballs and sauce, add some grated cheese and enjoy!
| Meat | 1.0 |
| Vegetables | 3.0 |
Quick Tips:
For a quick and easy meal, buy store-bought meatballs. Look for meatballs that contain no dairy, gluten or artificial flavours or colours.
Use vegetarian meatballs instead of meat for a plant-based recipes.
