Zucchini Squash "Pasta" with Turkey Kale Meatballs

So, if you are a follower of my blog you will see that earlier this week I made a recipe with ground turkey and a recipe with kale...well this is the other half of the 3 lb. ground turkey package and the rest of the kale salad! I always love making something new with leftovers!

The raw kale adds a surprisingly delicious crunch to the meatballs!

Meatballs
1.5 lb. Ground Turkey
2 Cups Kale, (Rinsed, chopped and massaged with olive oil and sea salt--- per my Kale Salad recipe)
1 Tbsp. Italian Seasoning
2 Cloves Garlic, Chopped
1 Tsp. Salt
1 Tsp. Pepper
1/2 Tsp. Crushed Red Pepper
1/4 C. Grated Parmesan Cheese
1/4 C Olive Oil

Zucchini Squash "Pasta"
3 Zucchini Squashes (I used 2 yellow, 1 green), Julienned
1/2 Onion, Sliced
1 Tomato, Diced
3 Cloves Garlic, Chopped
1 Tbsp. Italian Seasoning
Salt
Pepper
3 Tbsp. Olive Oil
Shredded Mozzarella Cheese for garnish
Parmesan Cheese for topping

Mix all the ingredients for the meatballs together. Roll the meat mixture into 1.5" balls and set aside.
Bring olive oil to medium heat and plop them in. Let them brown for about 4 minutes, turn and let brown for another 4 minutes. Cover, reduce to low and let simmer while you make the "pasta."

IF you have a mandolin, use it. It's a tool that helps control the size and style of cut-- very useful for julienning vegetables. If you don't have one, cut the zucchini so it's like long matchsticks.

Bring the olive oil to medium in a frying pan. Add the onion and garlic and sauté until tender, about 2 minutes. Add the chopped tomato and spices. Cook for about 2 minutes and then add the zucchini. Stir it lightly- just enough to get olive oil and spices all over it- but be careful not to mush it up. The idea is not to overly cook the zucchini, but bring it to al dente. That way it still has a little crisp in the bite.

Spoon the zucchini into a bowl, add a pinch or two of mozzarella, a little more parmesan and top with some meatballs! (I add mozzarella on the plate so it doesn't make the pan any harder to clean!).

The best part of this dish is that since there is no pasta, you don't feel guilty when you eat dessert afterwards!
Bon Appetite,
-e