While the meatballs roast, make the zucchini: Heat the remaining ¼ cup olive oil in a large nonstick skillet over medium-high heat. Add the zucchini, season liberally with salt and pepper, and toss to coat them in oil, then shake the pan so they settle in an even layer. Cook the zucchini, tossing only every 2 minutes, until lightly charred on the outside, 6 minutes.
While the meatballs roast, make the zucchini: Heat the remaining ¼ cup olive oil in a large nonstick skillet over medium-high heat. Add the zucchini, season liberally with salt and pepper, and toss to coat them in oil, then shake the pan so they settle in an even layer. Cook the zucchini, tossing only every 2 minutes, until lightly charred on the outside, 6 minutes.
While the meatballs roast, make the zucchini: Heat the remaining ¼ cup olive oil in a large nonstick skillet over medium-high heat. Add the zucchini, season liberally with salt and pepper, and toss to coat them in oil, then shake the pan so they settle in an even layer. Cook the zucchini, tossing only every 2 minutes, until lightly charred on the outside, 6 minutes.
While the meatballs roast, make the zucchini: Heat the remaining ¼ cup olive oil in a large nonstick skillet over medium-high heat. Add the zucchini, season liberally with salt and pepper, and toss to coat them in oil, then shake the pan so they settle in an even layer. Cook the zucchini, tossing only every 2 minutes, until lightly charred on the outside, 6 minutes.
