Meatballs and Zucchini Skillet

4.84 from 6 votes

Meatballs and Zucchini Skillet

Craving a quick, easy, and healthy dinner to use up that garden zucchini? This cheesy meatballs and zucchini skillet is a one-pan wonder packed with flavor that the whole family! Even your picky eaters will love it!

Prep Time15

Cook Time30

Total Time45

Course: 100 Family Favorite Easy Healthy Recipes

Keyword: healthy, main dish, meatballs, noodles, skillet, zucchini

Servings:

Author: Carrian Cheney

Ingredients

5 Zucchinis
1 Pound Pre-Cooked Frozen Turkey Meatballs like from Trader Joe's
24 Ounces Marinara Sauce of Choice
1/2 Cup Mixed Blend of Shredded Mozzarella + Mild Cheddar Cheese
1/2 teaspoon Garlic Salt
Salt and Pepper to taste
Basil chopped, for garnish

US Customary - Metric

Instructions

Spiralize the zucchini (using a spiralizer), place it in a strainer and sprinkle with salt. Let it sit for 10-15 minutes.
5 Zucchinis
Using a clean kitchen cloth, wrap it around the zoodles and wring out all of the excess liquid. Set aside.
Heat a large cast-iron skillet over medium heat. Add the meatballs and marinara, with garlic salt. Cook over medium heat for 15 minutes, stirring occasionally until meatballs are heated through.
1 Pound Pre-Cooked Frozen Turkey Meatballs, 24 Ounces Marinara Sauce of Choice, 1/2 teaspoon Garlic Salt
Gently stir the zoodles into the skillet. Cook for additional 3-5 minutes.
Sprinkle cheese over the top. Bake at 400 for 5-10 minutes. Then turn oven to broil and broil on high until the cheese is golden and bubbly. Dish up!
1/2 Cup Mixed Blend of Shredded Mozzarella + Mild Cheddar Cheese, Salt and Pepper, Basil

Notes

Store leftovers in the fridge for 2-3 days.

Nutrition