Tomatoes and Zucchini With Meatballs

READY IN: 40mins
Recipe by TXOLDHAM

Use this one-dish meal to sneak in a few servings of vegetables. Serve it in bowls with crusty Italian bread or spoon it over fettuccine.

Top Review by Chef TanyaW

What a wonderful, DELICIOUS recipe, and a terrific way to use fresh garden veggies.

I cheated and used Costco meatballs for the meatball portion of the recipe.

I used two medium zucchini and a medium squash. I also used a pound plus of mixed fresh tomatoes in place of the italian tomatoes. There was such an abundance of veggies in the pan that I needed a little more sauce/juice. Therefore, I added an extra can of crushed tomatoes.

I gave it all a few sprinklings of fesh ground sea salt... it was a perfect dinner. Thanks!

Ingredients Nutrition


  1. In a large bowl, combine beef or turkey, bread crumbs, egg substitute or egg, 1/2 teaspoon pepper, and 4 tablespoons cheese. Form into balls the size of walnuts. Warm oil in a large nonstick skillet over medium-high heat. Add meatballs, several at a time, and cook 15 minutes, or until browned and no longer pink inside. Remove to a bowl,leaving drippings in the skillet.
  2. In the same skillet in warm drippings over medium-high heat, add onion and garlic. Cook 5 minutes, or until onion is tender.
  3. Stir in zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, sugar, remaining 2 tablespoons Parmesan, remaining 1/4 teaspoon pepper, and meatballs. Heat to boiling. Reduce heat to low, cover, and cook 20 minutes. Stir in basil. Serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a