zucchini love.

Delicious zucchini ribbons & savory turkey meatballs.

4 zucchini (peel away any bruised skin)

1 pound ground turkey

1 egg

1/2 purple onion, diced

2 tablespoons Parmesan cheese, grated

3 cloves garlic, minced

1/3 cup breadcrumbs

1/4 cup parsley, chopped

2 tablespoons sage, chopped

1 teaspoon Kosher salt

1/2 to 1 teaspoon red pepper flakes

ground pepper to taste

EVOO

In a large saute pan, add a drizzle of EVOO. Saute onion in EVOO until translucent. Add garlic, sage, parsley, and red pepper and sauté for a few more minutes. Remove onion mix to a large bowl and allow to cool slightly. Mix turkey, onion mixture, bread crumbs egg, salt and pepper with hands until just incorporated. Roll turkey mixture into small walnut-sized balls. Heat about 2 tablespoons of EVOO and sauté meatballs on each side for about 2-3 minutes. Finish meatballs in heated sauce of your choice - for about 10-15 minutes. 

To prepare zucchini use a vegetable julienne peeler, mandolin or a Veggeti Spiral Vegetable Slicer - my new kitchen gadget. The Veggeti makes thin or thick ribbons from vegetables like carrots and squash or even potatoes. When zucchini ribbons are ready, blanch for about 3 minutes and drain. Top with sauce and turkey meatballs. Enjoy!