Zucchini pasta w/ Turkey Meatballs and Sauce

I've been wanting to try this, and I'm so glad I did! It was easier than I ever thought!

I started with 3 nice size zucchini. Julienned them but only the outer part of the zucchini. The closer you get to the middle (where the seeds are) the less it will keep it's shape when cooked. Once all sliced up and ready to go you bring water to a boil.

That is the amount I got from 3 Zucchini. Looks like a nice amount..it will shrink up once cooked.

While your waiting for the water to boil heat up sauce (whatever you have handy) in another pot. I being an Italian always have homemade sauce handy :-) I just threw my frozen sauce in the pot and add the meatballs once all thawed.

There is the secret Pascarella sauce :-)

I also had my meatballs already made up. They are very simple Ground Turkey, breadcrumbs, Parmesan cheese and of course some garlic! Sorry I don't have an exact recipe for this :-/ and no picture today. 

Once the water is at a boil all you do is just blanch the zucchini for 5-10 secs. I did ten and I think they were perfect! It still will have a bite to it not soft like regular pasta. 

See how it shrinks up? This amount was plenty for me and my two toddlers and still some left over. I would do at least 4 zucchini's for a family of four. I drizzled just a little EVOO on top and tossed it around and plated it up!

And there it is! It was ridiculously easy and super healthy! We also had a pear on the side! I'm am grateful for my little healthy eaters (most of the time).
Enjoy!

-Mom N'at