Ingredients:1 can/jar of your favorite marinara sauce
1 bag frozen meatballs (mine was 15-oz, 24 meatballs)
2 large Zucchini, cut into meatball sized chunks (mine ended up closer to twice the size of a meatball)
1 box of spaghetti or angel hair pasta. I used Aldi brand wheat pasta.Directions:
Dump the sauce and the meatballs into your slow cooker. Cook on low until you are ready to eat, at least 4 hours to be safe (can go faster on high, you really just have to thaw the meatballs, they are pre-cooked). About an hour before you are ready to eat, toss the Zucchini in and push down into the sauce and turn it up to high. When you are almost ready to eat, cook the pasta according to the package directions and serve together.
While I was making our plates for dinner tonight, I went ahead and portioned up the leftovers, and put those up before I sat down for dinner. Awesome, now we have quick lunch/dinners for the next few days.
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