Meatballs With Tomato And Zucchini Medley Recipes

MEATBALLS WITH TOMATO AND ZUCCHINI MEDLEY

Steps:

• In a large bowl, combine beef or turkey, bread crumbs, egg, 1 teaspoon of pepper, Italian Seasoning, and 8 tablespoons Parmesan cheese. Form into balls the size of walnuts.
• Spray a large non-stick skillet with cooking spray and heat over medium heat. Working in batches, add meatballs and cook for 15 minutes or until browned and no longer pink inside. Remove to a bowl and set aside.
• In same skillet as the meatball drippings over med-high heat, add the onion and garlic and cook for 5 minutes or until the onion is tender.
• Stir in the Stir in zucchini, squash, cut tomatoes with juice, crushed tomatoes, the remaining 1/2 teaspoon pepper, the remaining 4 tablespoons of cheese, and the meatballs.
• Heat to boiling. Reduce heat to low, cover, and cook for 20 minutes.
• Stir in the chopped basil. Garnish with a the basil sprig.

TOMATOES AND ZUCCHINI WITH MEATBALLS

Steps:

• 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.
• In the same skillet in warm drippings over medium-high heat, add onion and garlic. Cook 5 minutes, or until onion is tender.
• 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.

ZUCCHINI MEATBALLS RECIPE BY TASTY

Steps:

• Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
• Preheat the oven to 375˚F (190˚C).
• Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
• Bake for 30-40 minutes, or until browned, flipping halfway through.
• Serve over pasta with marinara sauce.
• Enoy!