A summer squash like no other: The Zucchini is jam packed with many benefits!
For starters, this squash is low in carbs and can contribute to healthy insulin production. What’s more, zucchini’s fiber helps stabilize blood sugar, preventing levels from spiking after meals. Diets rich in fiber from fruits and vegetables — including zucchini — are consistently linked to a lower risk of type 2 diabetes. While this squash is low in carbs, it is also low in calories. Making this a light weight snack that’s easy on the hips. Another wonderful attribute is that it’s rich in potassium, which may help reduce high blood pressure- therefore aiding in heart health!
With a combination of healthy exercise, rest, and relaxation, this delicious squash can be a wonderful addition to your new diet.
- Nutrient Rich
- Heart Healthy
- Weight Loss Aid
- Blood Sugar Control
- Delicious
Don’t believe us? Try out it yourself and let us know what you think!
Yield: 4 servings, Serving Size: 4 meatballs
INGREDIENTS
- cooking spray
- 1 tsp olive oil
- 2 garlic cloves, crushed
- 1 1/4 lbs unpeeled zucchini, grated
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 3 tbsp chopped basil, plus leaves for garnish
- 1 cup Italian seasoned breadcrumbs
- 1 large egg, beaten
- 1 ounce (1/4 cup) Pecorino Romano cheese, freshly grated, plus more for serving
- 2 cups quick marinara sauce or jarred.
- Part skim ricotta cheese, for serving (optional)
DIRECTIONS
- Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
- Place the olive oil in a large nonstick skillet over medium heat. When hot add the garlic and saute until golden, about 30 seconds.
- Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet, 5 to 7 minutes.
- Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, beaten egg, Romano cheese and chopped basil.
- Form the zucchini mixture into 16 balls about 1 oz each, rolling tightly and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 to 25 minutes.
- Heat the sauce in a large deep skillet to warm the sauce, about 4 to 5 minutes. Add the meatballs to the sauce and simmer for 5 minutes.
- Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese if desired.
