Meatballs with Tomato and Zuchini Medley

Ingredients:

1/2 pound extra-lean ground beef or ground turkey breast

1/4 cup whole wheat bread crumbs

1/4 cup liquid egg substitute or 1 egg

3/4 teaspoon ground black pepper

1/2 teaspoon dried Italian seasoning

6 tablespoons grated Parmesan cheese

1 onion, finely chopped

2 cloves garlic, minced

2 zuchinni, halved lengthwise and sliced

1 yellow squash, halved lengthwise and sliced

1 can (16 ounces) Italian-style cut tomatoes

1 can (16 ounces) crushed tomatoes

1/4 cup chopped fresh basil

Sprig basil, for garnish

Directions:

In a large bowl, combine the beef or turkey, bread crumbs, egg substitute or egg, 1/2 teaspoon of pepper, the Italian seasoning, and 4 tablespoons of the cheese. Form into bals the size of walnuts.

Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, add the meatballs and cook for 15 minutes, leaving drippings in the skillet. Repeat to cook the remaining meatballs.

In the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes, or until the onion is tender. Stir in the zuchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, the remaining 1/4 teaspoon pepper, the remaining 2 tablespoons cheese, and themeatballs. Heat to boiling. Reduce the heat to low, cover, and cook for 20 minutes. Stir in the chopped basil. Garnish with the basil sprig.

Makes 4 servings.