Tomatoes And Zucchini With Meatballs Recipe

Ingredients

1/2 lb extra lean ground beef

1/4 cup seasoned bread crumbs

1 egg

3/4 tsp black pepper

6 tbsp grated Parmesan cheese

1 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, minced

2 small zucchini, sliced

1 small yellow squash, sliced

1 can (16oz) Italian style cut tomatoes

1 can (16oz) crushed tomatoes

1/4 tsp sugar

1/4 cup basil leaves, chopped

Preparation

In a large bowl, combine beef, bread crumbs, egg, 1/2 tsp pepper, and 4 tbsp cheese. Form into balls the size of walnuts.

Warm oil in a large non-stick skillet over medium high heat. Add meatballs, several at a time, and cook 15 minutes or until browned and no longer pink on the inside. Remove to bowl, leaving drippings in the skillet.

In the same skillet over medium high heat, add onion and garlic. Cook 5 minutes or until onion is tender. Stir in zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, sugar, remaining 2 tbsp of cheese, remaining 1/4 tsp pepper, and meatballs. Heat to a boil. Reduce heat to low, cover and cook for 20 minutes. Stir in basil.