Zucchini and Meatballs. 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. Today I would like to share with you my Zucchini meatballs recipe.

These zucchini meatballs are packed with zucchini, cheese and seasonings. These Ricotta Zucchini "Meatballs" are melt-in-your-mouth-amazing zucchini meatballs with ricotta and parmesan cheese, topped with a warm and bubbly tomato sauce! Enjoy as is or toss with marinara sauce. You can cook Zucchini and Meatballs using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Zucchini and Meatballs

1. It's 1 lb of ground turkey.
2. You need 1/4 c of seasoned dry breadcrumbs.
3. It's 3 Tbsp of parsley or Italian seasoning.
4. Prepare 1/3 c of Parmesan cheese, grated.
5. Prepare of Salt and Pepper.
6. You need 2 of garlic cloves chopped.
7. It's 2 Tbsp of Olive oil.
8. Prepare 1 (25 oz) of spaghetti sauce.
9. Prepare 4 of medium zucchini, cut into noodles with a sprializer.
10. It's 1 c of Provolone cheese, grated (optional).

Healthy turkey meatballs are simple to make, and when served with zucchini noodles, you've got yourself an easy healthy dinner recipe. Without fail, you will find me at a gym every Monday-Friday. However, these meatballs with zucchini are made with ground beef only. In order, to impart the meatballs extra juiciness we add the grated zucchini, eggs, some fresh breadcrumbs.

Zucchini and Meatballs instructions

1. Combine turkey, breadcrumbs, egg, seasonings, garlic, Parmesan in a bowl. Form into meatballs..
2. Heat 1 Tbsp oil in large skillet over medium heat. Add meatballs and cook, turning occasionally until all sides are brown 4-6 minutes..
3. Continue to cook on stove turning heat down to med-low slowly add in spaghetti sauce. Simmer turning meatballs occasionally, 16 minutes..
4. In separate skillet add tablespoon of oil med-high heat. Add zucchini and cook untl just tender 2 minutes. Don't over cook. Season with salt and pepper to your liking (Note:not too much)..
5. Sprinkle provolone over meatballs, until melted..
6. Serve meatballs over noodles topped with Parmesan..

Return browned meatballs and any accumulated juices to skillet. Transfer zucchini to colander and shake to remove any excess liquid. Transfer zucchini to large serving bowl, add several spoonfuls of. Be the first to review this recipe. These zucchini meatballs are a wonderful vegetarian alternative to an Italian classic.