NUTRITION

SERVINGS

INGREDIENTS

6 ounces Lean Ground Turkey

1 medium Zucchini

2 medium Fresh Tomatoes

2 teaspoons Olive Oil

1 tablespoon Grated Parmesan Cheese

1 clove Garlic

1/4 medium Onion

1 tablespoon Fresh Basil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F. In a bowl, combine lean ground turkey with finely minced garlic, a pinch of salt, and pepper. Mix until just combined to form meatballs.

• 2

  Shape the turkey mixture into small meatballs (about 1 to 1.5 inches in diameter) and place on a lined baking sheet. Bake in the preheated oven for 15-18 minutes or until cooked through.

• 3

  While the meatballs are baking, use a spiralizer or vegetable peeler to create zucchini noodles from the medium zucchini. Set aside.

• 4

  For the fresh tomato sauce, dice the fresh tomatoes and the quarter onion. In a small saucepan over medium heat, add 2 teaspoons of olive oil and sauté the diced garlic and onion until softened.

• 5

  Add the diced tomatoes to the saucepan and let simmer for about 8-10 minutes until the tomatoes break down. Stir in chopped fresh basil, and adjust salt and pepper to taste.

• 6

  Briefly toss the zucchini noodles in the tomato sauce to soften slightly without overcooking, preserving their fresh texture.

• 7

  Plate the zucchini noodles, top with the baked turkey meatballs, and spoon additional tomato sauce over the top. Finish with a light sprinkle of grated Parmesan cheese.

• 8

  Serve immediately and enjoy a healthy, flavorful dinner.