Turkey Meatball Zucchini Subs

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.

Servings: 4
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

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. Fill zucchini boats with a few warm meatballs and tomato sauce. Top with a sprinkle of parmesan cheese.

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Nutrition facts

Per Serving

  • 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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