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BEST TURKEY MEATBALLS OVER ZUCCHINI NOODLES RECIPE ...



Best Turkey Meatballs Over Zucchini Noodles Recipe ... image

Looking for an easy healthy meatball recipe? This Turkey Meatballs Over Zucchini Noodles Recipe from CountryLiving.com is the best.

Provided by Marian Cooper Cairns

Categories     dinner    main dish

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 12

1 lb. ground turkey
1/4 c. seasoned dry breadcrumbs
1 large egg
3 tbsp. chopped fresh flat-leaf parsley
1 1/2 oz. Parmesan cheese, grated (about 1/3 c.), plus more for serving
2 garlic cloves, chopped, divided
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, divided
1 (25-oz.) jar marinara sauce
4 medium zucchini, cut into noodles with a spiralizer or julienne peeler
4 oz. Provolone cheese, grated (about 1 c.)

Steps:

  • Combine turkey, breadcrumbs, egg, parsley, Parmesan, 1 garlic clove, and 1/2 teaspoon each salt and pepper in a bowl. Form into 12 (1 1/2" to 2") meatballs.Heat 1 tablespoon oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 4 to 6 minutes. Reduce heat to medium-low and gently stir in marinara. Simmer, turning meatballs occasionally, until meatballs are cooked through and sauce is thickened, 14 to 16 minutes. Meanwhile, heat remaining tablespoon oil in a medium skillet over medium-high heat. Add zucchini and remaining garlic and cook until just tender and heated through, 2 to 3 minutes. Season with salt and pepper. Heat broiler to high with rack in the top position. Sprinkle provolone over meatballs. Broil until cheese is golden brown, 3 to 4 minutes. Serve meatballs over noodles topped with Parmesan.

BLACKENED TILAPIA WITH ZUCCHINI NOODLES RECIPE: HOW TO MAKE IT



Blackened Tilapia with Zucchini Noodles Recipe: How to Make It image

I love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 10

2 large zucchini (about 1-1/2 pounds)
1-1/2 teaspoons ground cumin
3/4 teaspoon salt, divided
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4 tilapia fillets (6 ounces each)
2 teaspoons olive oil
2 garlic cloves, minced
1 cup pico de gallo

Steps:

  • Trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands., Mix cumin, 1/2 teaspoon salt, smoked paprika, pepper and garlic powder; sprinkle generously onto both sides of tilapia. In a large nonstick skillet, heat oil over medium-high heat. In batches, cook tilapia until fish just begins to flake easily with a fork, 2-3 minutes per side. Remove from pan; keep warm., In same pan, cook zucchini with garlic over medium-high heat until slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with remaining salt. Serve with tilapia and pico de gallo.

Nutrition Facts : Calories 203 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 522mg sodium, CarbohydrateContent 8g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 34g protein. Diabetic Exchanges 5 lean meat

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