Tomatoes And Zucchini With Meatballs Recipes

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TOMATOES AND ZUCCHINI WITH MEATBALLS



Tomatoes and Zucchini With Meatballs image

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.

Provided by TXOLDHAM

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

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

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.

MEATBALL STUFFED ZUCCHINI



Meatball Stuffed Zucchini image

As a home gardener, I'm always looking for tasty ways to use my huge crop of zucchini. This is one of my favorites!-Linda Logan, Warren, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 11

4 to 5 medium zucchini
1-1/2 cups soft bread crumbs
1 tablespoon minced fresh parsley
1/4 cup grated Parmesan cheese
1 small onion, chopped
1 large egg, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground beef
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water

Steps:

  • Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Finely chop pulp. , In a large bowl, combine the pulp, bread crumbs, parsley, Parmesan cheese, onion, egg and seasonings. Crumble beef over mixture and mix well. , Fill zucchini shells with meat mixture. Place in a 13x9-in. baking dish. Combine tomato soup and water; pour over zucchini. Bake at 350° for 45-50 minutes.

Nutrition Facts : Calories 172 calories, Fat 7g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 528mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

ELIMINATION MEATBALLS WITH ZUCCHINI



Elimination Meatballs with Zucchini image

I came up with these zucchini and sweet potato meatballs when I was on an elimination diet for food allergies. Simple, pure ingredients and yummy. Serve over jasmine rice.

Provided by familychef

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h15m

Yield 4

Number Of Ingredients 5

1 large sweet potato, peeled and diced
½ medium zucchini, shredded
½ medium yellow squash, shredded
1 pound ground turkey
black pepper to taste

Steps:

  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes with a fork in a large bowl; set aside to cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix zucchini and yellow squash into the bowl with the sweet potatoes. Add turkey and black pepper. Form mixture into 1-inch balls and place in a 9x13-inch baking dish.
  • Bake in the preheated oven until meatballs are no longer pink in the center, 35 to 40 minutes.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 24.8 g, Cholesterol 83.6 mg, Fat 8.7 g, Fiber 4.2 g, Protein 24.8 g, SaturatedFat 2.2 g, Sodium 129.4 mg, Sugar 5.2 g

ZUCCHINI MEATBALLS RECIPE BY TASTY



Zucchini Meatballs Recipe by Tasty image

Here's what you need: zucchinis, salt, large egg, ricotta cheese, bread crumbs, italian seasoning, fresh basil, fresh parsley, pepper, olive oil, medium onion, garlic, cooked pasta, marinara sauce

Provided by Pierce Abernathy

Categories     Dinner

Yield 5 servings

Number Of Ingredients 14

4 zucchinis
1 tablespoon salt
1 large egg
1 cup ricotta cheese
1 cup bread crumbs
1 tablespoon italian seasoning
3 tablespoons fresh basil, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon pepper
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, chopped
4 cups cooked pasta
marinara sauce

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!

Nutrition Facts : Calories 832 calories, Carbohydrate 138 grams, Fat 16 grams, Fiber 8 grams, Protein 31 grams, Sugar 11 grams

ROASTED GARLIC ZUCCHINI AND TOMATOES



Roasted Garlic Zucchini and Tomatoes image

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

Provided by SweetBasil

Categories     Side Dish     Vegetables     Tomatoes

Time 33m

Yield 4

Number Of Ingredients 9

2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
2 cups quartered ripe tomatoes
½ onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
  • Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
  • Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g

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