The weather is changing, and I kind of like it. I'm looking forward cooler weather, but I'm not quite ready for zucchini season to end – we've been eating "zoodles" all summer long!
This is sorta a two part recipe, 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 zoodles (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 used my OXO mandolin with my julienne blade and I stop right about when I get to the seeds, then I rotate and slice. A word of advice, please be careful when using a mandolin, the blades are VERY sharp.
You can also use a spiralizer instead to make them more spaghetti-like. I'm going to be making these as much as I can as long as I can find zucchini at my local farmer's market!
Click Here To See The Full Recipe...
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