Baked Turkey Meatball Zucchini Subs

Oven Baked Turkey Meatball Stuffed Zucchini | cookeatbehealthy.com

Remember several weeks ago when I shared the recipe for Vodka Sauce, and I promised I’d have another recipe that used the sauce?!?  Well this is that recipe!  This is by no means a fancy recipe – but oh my goodness – it is tasty!  It’s also one that’s super family friendly, because what kid doesn’t like meatballs and tomato sauce???  Plus if you choose to add gooey cheese like I did for my husband…it’s a “winner winner meatball dinner” that will have everyone anxious to dig in!  Now there’s no need to let on to certain family members that they’re eating a super lean and healthful meal.  If you’d rather keep that secret to yourself then I say “Go for it”!  Sometimes that’s just not a battle that we want to fight at mealtime!  

Oven Baked Turkey Meatball Stuffed Zucchini | cookeatbehealthy.com

The very first thing you’ll want to do is start soaking the cashews for the vodka sauce about 3 hours before you intend to make it.  I made the sauce the day before and that certainly shortened prep time the evening I made these.  You can find the vodka sauce recipe here!  For the meatballs, you’ll need ground turkey, a couple eggs, panko bread crumbs, mushrooms, bell pepper, onion, basil, oregano, garlic, salt and pepper, red pepper flakes, and olive oil.  All those ingredients get mixed together and dropped by a cookie scoop (yes-I’m lazy-I don’t even roll the meatballs.  I just plop them on the baking sheet with a cookie scoop and call it good! 😜) onto a non-stick baking sheet. Alternatively you could certainly spread a little olive oil on a regular baking sheet and you’d be good to go!  Then pop ’em into a 350 degree oven for 25-30 minutes until they’re cooked through.  You will likely have more meatballs – the recipe yields 36 – than you’ll need to stuff the zucchini, but luckily the meatballs freeze well!

Vodka Sauce | cookeatbehealthy.com

Rich and creamy and oh-so-yummy Vodka Sauce!!! 

Turkey Meatballs | cookeatbehealthy.com

Turkey Meatballs | cookeatbehealthy.com

Once the meatballs are baked it’s time to assemble the zucchini subs.  After cleaning the zucchini, slice it in half lengthwise (medium size zucchini work best for this recipe) and scoop out the seeds.  Season each half with a little salt and pepper, place as many meatballs as you can cram fit into the hollowed out zucchini, top it with a generous portion of vodka sauce, and with provolone or mozzarella cheese if desired.  I used just a sprinkle of Parmesan on mine in order to avoid too much dairy, and it was delish!

Baked Turkey Meatball Zucchini Subs | cookeatbehealthy.com

Baked Turkey Meatball Zucchini Subs | cookeatbehealthy.com

Baked Turkey Meatball Zucchini Subs | cookeatbehealthy.com

Once the Zucchini Subs are assembled, loosely cover the dish (I used a 9 x 13 for 2 zucchini) with foil and bake at 350 degrees for 20 minutes.  Then remove the foil and bake another 15 minutes or until the cheese is bubbly and golden.  The size of the baking dish and the baking time will vary depending on the number and size of zucchini you are preparing.  My zucchini were fairly decent sized, so they took a bit longer to cook.  And I just have to say – the leftovers the next day were just as delicious as the first serving!!!

Baked Turkey Meatball Zucchini Subs | cookeatbehealthy.com

Baked Turkey Meatball Zucchini Subs | cookeatbehealthy.com

Baked Turkey Meatball Zucchini Subs
Serves 6
Delicious and healthy turkey meatball zucchini subs - skip the bread - you don't need it in this recipe!
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Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
482 calories
23 g
171 g
28 g
35 g
10 g
269 g
691 g
5 g
0 g
16 g
Nutrition Facts
Serving Size
269g
Servings
6
Amount Per Serving
Calories 482
Calories from Fat 252
% Daily Value *
Total Fat 28g
44%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 171mg
57%
Sodium 691mg
29%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
11%
Sugars 5g
Protein 35g
Vitamin A
21%
Vitamin C
53%
Calcium
31%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound ground turkey
  2. 2 eggs, lightly beaten
  3. 1 to 1 1/2 cups panko bread crumbs
  4. 1/2 cup finely chopped mushrooms
  5. 1/2 cup bell pepper, any color, finely chopped
  6. 1/3 cup minced onion
  7. 1 tsp dried basil
  8. 1 tsp dried oregano
  9. 3 cloves garlic, minced
  10. 1/2 tsp red pepper flakes
  11. 1/2 tsp salt
  12. 1 tsp black pepper
  13. 2 tbsp extra virgin olive oil
  14. Vodka Sauce ~ link to recipe above
  15. 2 to 3 medium zucchini, halved lengthwise and seeds scooped out
  16. Cheese of choice for topping subs ~ mozzarella, Parmesan, or provolone are excellent choices
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
For the meatballs
  1. Combine turkey, eggs, 1 cup of panko, mushrooms, onions, peppers, spices, and olive oil.
  2. Mix well and check to see if the mixture is tight enough to hold together. If not, add an additional 1/2 cup of panko as needed.
  3. Using a cookie scoop, place mounds of turkey mixture on non-stick or greased baking sheet.
  4. Place in oven and bake 25-30 minutes, until thoroughly cooked.
For the zucchini subs
  1. Place prepared zucchini in a baking dish.
  2. Fit as many meatballs into each prepared squash as possible.
  3. Top with a generous amount of vodka sauce, then cheese.
  4. Loosely cover the baking dish with aluminum foil.
  5. Bake 25 minutes* at 350 degrees, then remove the foil and bake another 15 minutes until the zucchini is cooked, the cheese is browned, and the sauce is bubbly.
  6. *Baking time may need to be adjusted up or down depending on the size of the zucchini.
Notes
  1. Leftovers are excellent!
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calories
482
fat
28g
protein
35g
carbs
23g
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Cook Eat Be Healthy http://cookeatbehealthy.com/

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