Tomatoes and Zucchini With Meatballs

By Deeee

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.

Ingredients

• 1/2 lb extra lean ground beef or 1/2 lb ground turkey
• 1/4 cup seasoned dry bread crumb
• 1/4 cup liquid egg substitute or 1 egg
• 3/4 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
• 1/4 teaspoon sugar
• 1/4 cup fresh basil leaf

Preparation

Step 1

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.