Meatballs With Tomato And Zucchini Medley

• 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)

1. 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.
2. 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.
3. 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.
4. 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.
5. Heat to boiling. Reduce heat to low, cover, and cook for 20 minutes.
6. Stir in the chopped basil. Garnish with a the basil sprig.

extra lean ground beef, whole wheat bread crumbs, liquid egg substitute, ground black pepper, italian seasoning, parmesan cheese, onions, garlic, zucchini, yellow squash, tomatoes, tomatoes, basil, basil

Taken from www.food.com/recipe/meatballs-with-tomato-and-zucchini-medley-419640 (may not work)