Turkey Meatballs with Zucchini Noodles

Directions

1. Using a spiral slicer, mandoline or vegetable peeler, cut the zucchini into long thin strands or strips (about 4 cups). Set aside.
2. Combine the turkey, cottage cheese, breadcrumbs, Parmesan cheese, egg, ¼ teaspoon salt and 1/8 teaspoon pepper in a large bowl until thoroughly mixed.
3. Place a 12-inch sheet of foil on a surface; lightly coat with non-stick cooking spray. Gently press the meatloaf mixture into an 8-inch square on the foil. Cut the meat into 20 servings and shape into 1 1/2-inch round meatballs.
4. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the meatballs, brown 4 to 5 minutes, turning frequently and adjusting the heat as necessary to lightly brown on all sides. Add the marinara sauce; cover and simmer for 4 to 5 minutes or until the meatballs are thoroughly cooked and no longer pink in the center. Keep warm.
5. Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the zucchini noodles. Sprinkle with the remaining salt and pepper. Sauté for 2 to 3 minutes or until crisp-tender, gently stirring frequently.
6. Top the zoodles with the meatballs and sauce.