- 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.
- 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.