Tomatoes and Zucchini With Meatballs

Use this one-dish meal to sneak in a few servings of vegetables. Serve it in bowls with crusty Italian bread or spoon it over fettuccine.

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Tomatoes and Zucchini With Meatballs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    lb extra lean ground beef or ½ lb ground turkey

  • ¼

    cup seasoned dry bread crumb

  • ¼

    cup liquid egg substitute or 1 egg

  • ¾

    teaspoon black pepper

  • 6

    tablespoons parmesan cheese

  • 1

    tablespoon olive oil

  • 1

    small onion

  • 2

    garlic cloves

  • 2

    small zucchini

  • 1

    small yellow squash

  • 1

    (16 ounce) can Italian-style tomatoes

  • 1

    (16 ounce) can crushed tomatoes

  • ¼

    teaspoon sugar

  • ¼

    cup fresh basil leaf

Directions

1 In a large bowl, combine beef or turkey, bread crumbs, egg substitute or egg, 1/2 teaspoon pepper, and 4 tablespoons cheese. Form into balls the size of walnuts. Warm oil in a large nonstick skillet over medium-high heat. Add meatballs, several at a time, and cook 15 minutes, or until browned and no longer pink inside. Remove to a bowl,leaving drippings in the skillet. 2 In the same skillet in warm drippings over medium-high heat, add onion and garlic. Cook 5 minutes, or until onion is tender. 3 Stir in zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, sugar, remaining 2 tablespoons Parmesan, remaining 1/4 teaspoon pepper, and meatballs. Heat to boiling. Reduce heat to low, cover, and cook 20 minutes. Stir in basil. Serve.


Nutrition

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