Wash the zucchini and cut a thin slice off the bottom of each one so they won’t roll around on the cutting board. Place the zucchini flat-side down on the cutting board and go to town with the julienne peeler. If you keep the top on, you can grasp it to keep the squash steady. (Alternatively, slice the ends off the zucchini and spiralize them with a spiralizer.)

In a medium saucepan, heat up the marinara sauce over medium heat until simmering. Plop in the meatballs and stir well. Cover the pan and simmer the meatballs until cooked through.

Stir the raw zoodles into the meatballs and sauce and cook until the desired softness. Divide into four bowls and serve immediately.