Turkey Zucchini Meatballs

Ingredients

Buy

• 16 oz rotini pasta
• 1 lb ground turkey (93% lean)
• 1 medium zucchini
• ½ cup sliced mushrooms
• ¼ cup grated parmesan cheese
• 1 large eggs whisked

On Hand

• ¾ tsp italian seasoning
• ⅓ cup plain breadcrumbs
• ¼ tsp salt
• Sprinkle black pepper
• olive oil

Instructions

• Preheat oven to 375 degrees F.
• Slice zucchini into 1 inch rounds; process in food processor until minced. Remove from food processor and add to large bowl.
• Add mushrooms to food processor; process until minced. Add to bowl with zucchini .
• Using a towel, press out excess moisture from the vegetables.
• Add remaining ingredients to bowl, except for turkey. Mix well.
• Add turkey to a bowl. Using your hands, incorporate it completely with the mixture.
• Using a small cookie scoop, form meatballs and place on parchment paper lined baking sheet.
• Bake for 15-20 minutes or until the internal temperature of the meatballs reaches 165 degrees F.
• Serve immediately, and drizzle with olive oil or add pasta sauce; or let cool and store in the refrigerator in an airtight container for up to 3-4 days. Freeze leftovers in an airtight container for up to 2 months.