Meatballs With Tomato And Zucchini Medley - cooking recipe

Ingredients

1 lb extra lean ground beef or 1 lb ground turkey breast
1 cup whole wheat bread crumbs
1/2 cup liquid egg substitute or 2 eggs
1 1/2 teaspoons ground black pepper
1 teaspoon dried Italian seasoning
12 tablespoons parmesan cheese, grated
2 onions, finely chopped
4 garlic cloves, minced
4 zucchini, halved lengthwise and sliced
2 yellow squash, halved lengthwise and sliced
2 (16 ounce) cans tomatoes, Italian-style cut
2 (16 ounce) cans crushed tomatoes
1/2 cup basil, fresh chopped
2 sprigs basil (to garnish)

Preparation

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.