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Zucchini noodles


  • 5 medium zucchini
  • 1 teaspoon (5 milliliters) Italian seasoning
  • 1/2 teaspoon (2.5 milliliters) garlic powder
  • 1/2 teaspoon (2.5 milliliters) onion powder
  • 1/8 teaspoon (0.5 milliliters) salt
  • 1/8 teaspoon (0.5 milliliters) pepper
  • 2 tablespoons (30 milliliters) extra virgin olive oil


  1. Spiralize or peel zucchinis into ribbons. Toss zucchini with Italian seasoning, garlic powder, onion powder, salt and pepper. Heat extra virgin olive oil in a skillet over medium heat. Add zoodles. Cook for three to four minutes, tossing occasionally. Remove from heat.
  2. Serve with jumbo turkey meatballs and marinara sauce.
Watch the video below to hear Spencer's recommendations on what you should do with the leftover zucchini.

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