Tuesday, August 17, 2010

Meatballs with Tomato and Zucchini Medley

Since we are back on the South Beach diet I decided to use a recipe from said cookbook for dinner the other night. It turned out to be easy AND delicious!

1/2 pound extra-lean ground beef or turkey (I use half of each!)
1/4 c. whole wheat bread crumbs
1 egg
3/4 t pepper
1/2 t Italian seasoning (I didn't have that so I used some garlic and herb stuff I DID have!)
6 T grated Parmesan cheese
1 onion, finely chopped
2 cloves garlic, minced     2 zucchini and 1 yellow squash, halved lengthwise and sliced
1 can Italian style cut tomatoes   1 can crushed tomatoes   1/4 chopped fresh basil

Make the meatballs using first 5 ingredients and 4 T of the cheese. Cook these for about 15 minutes in a non stick skillet using a little EVOO.  Remove to platter...in same skillet cook the onion and garlic for about 5 minutes then add the rest of the veggies and cheese. Heat to boiling, reduce heat to low, cover and cook for about 20 min.
Finished product! Delicious with a salad and a glass of wine!