Turkey Zucchini Meatballs & Marinara

1. Shred the zucchini and squeeze out as much moisture as possible using a clean kitchen towel or paper towels.

2. In a large mixing bowl, combine the ground turkey (or chicken), shredded zucchini, breadcrumbs, Parmesan cheese, minced garlic, beaten egg, red pepper flakes (if using), salt, and black pepper.

3. Mix gently until just combined. Avoid over-mixing to keep the meatballs tender.

4. Using about 1 tbsp of the mixture (or a small cookie scoop), roll into meatballs and set aside.

5. Heat the olive oil in a large skillet or Dutch oven over medium heat.

6. Add the smashed garlic cloves and cook for about 1 minute, until fragrant.

7. Add the meatballs and brown them on all sides, about 5–7 minutes. They do not need to be fully cooked at this stage.

8. Pour the marinara sauce over the meatballs.

9. Stir in the 2 tbsp of grated Parmesan and season with black pepper to taste.

10. Reduce the heat to medium-low, cover, and simmer for 25–30 minutes, or until the meatballs reach an internal temperature of 165°F.

11. Serve the meatballs over your favorite pasta, with crusty bread, or enjoy them on their own. Garnish with additional grated Parmesan, if desired.