This mix of zucchini and squash and meatballs is going to make.your.life.
It's sort of a hodgepodge. A standard meal meets clean-out-the veggie-drawer meets oh-my-gosh-this-is-good.
It's one of my favorite types of meals, really – taking something from the freezer, something from the garden, something from the pantry. Voila. It's summery, comforting, easy enough and deeeeeeelish.
Start by putting together some turkey meatballs! Chicken, beef, anything works if turkey's not your bag.
You'll combine ground turkey, panko, an egg, some fresh parsley and minced garlic. And salt and pepper! Can't forget that.
Then make some balls, y'all. My mix made 10 in all, but make them as small or large as you prefer.
In a smaller bowl, whisk together some extra-virgin olive oil, freshly minced rosemary, lemon zest and a pinch of crushed red pepper! This may be my most favorite mix for anything. Grilled bread, a final drizzle on pasta. Lordy.
Brown up the balls, y'all.
You'll remove the turkey meatballs from the pan, and add the gorgeous zucchini ribbons you made while the meatballs were browning. Also, take some thawed (from a frozen package) butternut squash and add it to the pan! Drizzle with that flavored oil and heat everything very delicately.
Goodness me. Just serve it with the meatballs, and some really yummy warmed Muir Glen Cabernet Marinara pasta sauce on the side for dipping. You GUYS.
It's seriously so good. Light, yet filling. Bright and summery. Gosh dang.
Hop to it!
Bev welcomes you to your new life. For more musings, visit her blog Bev Cooks and her Tablespoon profile.