Tomatoes and Zucchini With Meatballs |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
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.
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