Turkey Meatball Zucchini Subs
Last updated: January 2022
Zucchini is a vegetable with endless possibilities! When baked just right so it still has a bit of crunch, it makes a delicious base for meatball subs. Oregano is jam-packed with antioxidants. It’s also easy to grow, requires little water and full sun. Growing fresh herbs can elevate your home cooking and gives a fresh flair to this dish.
Prep time: 10 minutes + 30min refrigeration
Cook time: 25 minutes
Total time: 65 minutes
Ingredients for turkey meatball zucchini subs
- 1 small yellow onion, finely chopped
- 1 Tbsp fresh parsley, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano (or 1 ½ tsp fresh)
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 lb ground turkey meat (kept cold)
- 1 large egg
- 1 Tbsp flaxseed meal
- 2 Tbsp olive oil, divided
- 2 cups marinara sauce
- 2 Tbsp grated Parmesan cheese for serving
- 2 large zucchini or summer squash, halved lengthwise
Directions for turkey meatball zucchini subs
- In a large bowl, combine all meatball ingredients. Mix well very for a few minutes using your hands or a wooden spoon. Pack the mixture together, scraping the sides of the bowl. Cover and refrigerate for at least 30 minutes or overnight.
- While meat is chilling, bake the zucchini. Preheat the oven to 350 F. Scoop out a few teaspoons of zucchini flesh from each of the 4 halves to make a “boat” shape. Place zucchini on a baking tray or dish, and brush tops with olive oil. Baking for 12-15 minutes, until tender and slightly browned on top.
- Remove meat mixture from the refrigerator. Use a small ice cream scooper or spoon to form meatballs (this recipe used 1-1/4 diameter balls, but you can make them smaller or larger as desired).
- Heat the olive oil in a large, deep cast iron or heavy bottom skillet over medium heat. Working in batches, add meatballs to the hot oil, spacing them out a bit to not crowd the pan. Brown the bottoms and then flip to brown the tops, about 3-4 minutes per side. Transfer meatballs to a plate and continue to brown the remaining meatballs.
- In the same pan, add marinara sauce and bring to a simmer. Gently add meatballs back to the pan, cover with sauce. Simmer meatballs in sauce on low heat for 15-20 minutes.
- Fill zucchini boats with a few warm meatballs and tomato sauce. Top with a sprinkle of parmesan cheese.
- calories: 370
- carbohydrates: 19g
- cholesterol: 130mg
- fat: 21g
- fiber: 2g
- potassium: 1199mg
- protein: 29g
- saturated fat: 4.5g
- sodium: 1300mg
Photograph by Melissa Halas. All rights reserved. Used with permission.
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