Spaghetti and Meatballs

 

 Sometimes the best recipes come out of leftovers in the fridge.  On Friday night, I realized that we'd had the zucchini for about 5 days, it wasn't getting any fresher, and figured it can't be too bad to throw it into some spaghetti sauce.  So I came up with my own little vegetable, meatball red sauce!  It's got enough veggies to not feel bad about splurging on the meatballs and some spinach-and-chive spaghetti.  It's really not hard either; a win-win for everyone!

Veggie Spaghetti Sauce w/ Turkey Meatballs
3 medium zucchini
1 large onion
Olive oil
1 bag frozen turkey meatballs
2 28-oz. cans marinara sauce
1 lb. prepared spaghetti
1. Quarter zucchini and slice thinly.  Half the onion and slice thinly.
2. Throw some olive oil into a pan and sautee onions, 10-15 minutes.
3. In the meantime, heat up marinara sauce and put meatballs into a Dutch oven, until meatballs are heat through.
4. After onions are golden brown, put into marinara sauce.  Throw zucchini into same pan as onions, and sautee until softened, about 5-10 minutes.  Once softened, add to sauce.  Mix together.
5. Serve some spaghetti into shallow bowls, then spoon sauce on top.  Tasty!