Meatballs & Zucchini "Pasta"

This is one of my all-time favorite recipes. It's a guaranteed way to get Clark to eat his veggies, too, which is always nice. I'm hoping the trick also works on Michael (and future kids) when he's (they're) older, too!

This comes straight out of the South Beach Diet Cookbook, with a few alterations.

Ingredients:

- 1 lb hamburger, turkey, or other ground meat
- 1/2 C whole wheat breadcrumbs
- 1 egg
- 1 tsp ground black pepper
- 1/8 tsp red pepper flakes
- 1 tsp oregano
- 1.5 tsp basil
- 1/2 tsp garlic salt
- 1/4 tsp onion powder
- 2 tbsp grated Parmesan Cheese

- 2 zuchini, halved and sliced
- 1/2 C chopped onion
- 1.5 (16 oz) can Italian-style cut tomatoes
- 1/2 C Marinara sauce (whatever kind you like!)

Directions:

- Mix together the meat, breadcrumbs, egg, cheese, and spices in a bowl.

- Form into meatballs of your desired size.
- Spray a large skillet and heat over medium heat. Work the meatballs in batched, cooking for fifteen minutes or until browned and no longer pink-ish in the middle. Remove to a bowl.

*As you can see, I let mine stay a little pink because then when they cook for the last 20 minutes they end up perfectly cooked!*

- In the same skillet/bowl, add the onion, zucchini, tomatoes, and marinara sauce. Cook for five to 10 minutes, until the onion/ zucchini is tender.

- Return the meatballs to the mix, reduce heat, cover, and cook for twenty minutes.
- Garnish with parmesan cheese or basil if desired!

VOILA! Wasn't that easy? Not to mention delicious. Clark says they're even better heated up the next day (if you have any left)!