Best 5 Tomatoes And Zucchini With Meatballs Recipes

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Indulge in a delightful culinary journey with our savory Tomatoes and Zucchini with Meatballs recipe. This delectable dish is a harmonious blend of juicy tomatoes, tender zucchini, and succulent meatballs, simmered in a rich and flavorful sauce. Prepare to tantalize your taste buds with this delectable creation that effortlessly combines the natural sweetness of vegetables with the hearty savoriness of meatballs.

In addition to the main recipe, we have also included two exciting variations to cater to different preferences. If you're a vegetarian or simply seeking a meatless option, our Vegetarian Meatballs with Tomatoes and Zucchini recipe offers a delicious alternative. Made with a combination of lentils, vegetables, and herbs, these vegetarian meatballs are packed with flavor and protein.

Craving a dish with a bit more spice? Look no further than our Spicy Tomatoes and Zucchini with Meatballs recipe. This fiery variation adds a kick of heat to the classic combination, using a blend of chili peppers, paprika, and cayenne pepper to create a tantalizingly spicy sauce. The tender meatballs, juicy tomatoes, and crisp zucchini stand up to the heat, resulting in a dish that is both flavorful and satisfying.

No matter which recipe you choose, you'll be delighted by the vibrant flavors and textures that these dishes have to offer. Whether you prefer the classic combination of tomatoes and zucchini with meatballs, the meatless option of vegetarian meatballs, or the spicy variation, these recipes are sure to become favorites in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED GARLIC ZUCCHINI AND TOMATOES



Roasted Garlic Zucchini and Tomatoes image

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

Provided by SweetBasil

Categories     Side Dish     Vegetables     Tomatoes

Time 33m

Yield 4

Number Of Ingredients 9

2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
2 cups quartered ripe tomatoes
½ onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
  • Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
  • Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g

TOMATOES AND ZUCCHINI WITH MEATBALLS



Tomatoes and Zucchini With Meatballs image

Use this one-dish meal to sneak in a few servings of vegetables. Serve it in bowls with crusty Italian bread or spoon it over fettuccine.

Provided by TXOLDHAM

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb extra lean ground beef or 1/2 lb ground turkey
1/4 cup seasoned dry bread crumb
1/4 cup liquid egg substitute or 1 egg
3/4 teaspoon black pepper
6 tablespoons parmesan cheese
1 tablespoon olive oil
1 small onion
2 garlic cloves
2 small zucchini
1 small yellow squash
1 (16 ounce) can Italian-style tomatoes
1 (16 ounce) can crushed tomatoes
1/4 teaspoon sugar
1/4 cup fresh basil leaf

Steps:

  • In a large bowl, combine beef or turkey, bread crumbs, egg substitute or egg, 1/2 teaspoon pepper, and 4 tablespoons cheese. Form into balls the size of walnuts. Warm oil in a large nonstick skillet over medium-high heat. Add meatballs, several at a time, and cook 15 minutes, or until browned and no longer pink inside. Remove to a bowl,leaving drippings in the skillet.
  • In the same skillet in warm drippings over medium-high heat, add onion and garlic. Cook 5 minutes, or until onion is tender.
  • Stir in zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, sugar, remaining 2 tablespoons Parmesan, remaining 1/4 teaspoon pepper, and meatballs. Heat to boiling. Reduce heat to low, cover, and cook 20 minutes. Stir in basil. Serve.

ZUCCHINI MEATBALLS



Zucchini Meatballs image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

3 large zucchini, chopped
1 cup/250 ml smoked scamorza, cubed, or as much as you need
1 cup/250 ml Pecorino cheese, cubed
Small bunch fresh mint leaves, finely chopped
2 eggs
1 cup/250 ml bread crumbs, plus extra for coating
1 1/2 cups/375 ml extra-virgin olive oil, for frying
20 cherry tomatoes, halved
4 fresh basil leaves, torn
Salt
1/4 cup/50 ml extra-virgin olive oil

Steps:

  • For the meatballs: Add the chopped zucchini to salted boiling water for 4 minutes. Drain the excess water from the zucchini. Transfer the zucchini to a baking dish and allow to cool. Squeeze out the excess water from the boiled zucchini.
  • In a mixing bowl, add the zucchini, scamorza cheese, Pecorino cheese, fresh mint leaves, eggs, and bread crumbs. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Coat the meatballs in the bread crumbs.
  • Heat olive oil in a deep frying pan. Gently place the meatballs into the hot oil and let fry until golden and crispy. Transfer to a plate lined with an absorbent paper towel to drain the excess oil. Serve with the tomato salad.
  • To make the tomato salad: Add the cherry tomatoes, basil, and salt to a bowl. Drizzle with olive oil and mix together.

MEATBALLS WITH TOMATO AND ZUCCHINI MEDLEY



Meatballs With Tomato and Zucchini Medley image

From "The South Beach Diet Cookbook" c.2004 Use this phase 2 one-dish meal to easily add a few servings of vegetables to your day. Serve it in bowls with crusty whole grain bread or spoon it over whole wheat fettuccine.

Provided by WendyMaq

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb extra lean ground beef or 1 lb ground turkey breast
1 cup whole wheat bread crumbs
1/2 cup liquid egg substitute or 2 eggs
1 1/2 teaspoons ground black pepper
1 teaspoon dried Italian seasoning
12 tablespoons parmesan cheese, grated
2 onions, finely chopped
4 garlic cloves, minced
4 zucchini, halved lengthwise and sliced
2 yellow squash, halved lengthwise and sliced
2 (16 ounce) cans tomatoes, Italian-style cut
2 (16 ounce) cans crushed tomatoes
1/2 cup basil, fresh chopped
2 sprigs basil (to garnish)

Steps:

  • In a large bowl, combine beef or turkey, bread crumbs, egg, 1 teaspoon of pepper, Italian Seasoning, and 8 tablespoons Parmesan cheese. Form into balls the size of walnuts.
  • Spray a large non-stick skillet with cooking spray and heat over medium heat. Working in batches, add meatballs and cook for 15 minutes or until browned and no longer pink inside. Remove to a bowl and set aside.
  • In same skillet as the meatball drippings over med-high heat, add the onion and garlic and cook for 5 minutes or until the onion is tender.
  • Stir in the Stir in zucchini, squash, cut tomatoes with juice, crushed tomatoes, the remaining 1/2 teaspoon pepper, the remaining 4 tablespoons of cheese, and the meatballs.
  • Heat to boiling. Reduce heat to low, cover, and cook for 20 minutes.
  • Stir in the chopped basil. Garnish with a the basil sprig.

MEATBALL STUFFED ZUCCHINI



Meatball Stuffed Zucchini image

As a home gardener, I'm always looking for tasty ways to use my huge crop of zucchini. This is one of my favorites!-Linda Logan, Warren, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 11

4 to 5 medium zucchini
1-1/2 cups soft bread crumbs
1 tablespoon minced fresh parsley
1/4 cup grated Parmesan cheese
1 small onion, chopped
1 large egg, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground beef
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water

Steps:

  • Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Finely chop pulp. , In a large bowl, combine the pulp, bread crumbs, parsley, Parmesan cheese, onion, egg and seasonings. Crumble beef over mixture and mix well. , Fill zucchini shells with meat mixture. Place in a 13x9-in. baking dish. Combine tomato soup and water; pour over zucchini. Bake at 350° for 45-50 minutes.

Nutrition Facts : Calories 172 calories, Fat 7g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 528mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

Tips:

  • Use fresh, ripe tomatoes and zucchini for the best flavor.
  • If you don't have fresh herbs, you can use dried herbs instead. Just use about half the amount of dried herbs as fresh herbs.
  • If you don't have fresh lemon juice, you can use bottled lemon juice instead. Just make sure to use 100% lemon juice, not a lemon-lime blend.
  • If you don't have any white wine, you can use chicken broth or water instead.
  • If you don't have any Parmesan cheese, you can use another hard cheese, such as Romano or Asiago.
  • If you want to make the dish ahead of time, you can cook the meatballs and sauce up to 3 days in advance. Just store them in the refrigerator until you're ready to serve.

Conclusion:

This tomatoes and zucchini with meatballs dish is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The meatballs are tender and flavorful, and the sauce is rich and flavorful. The zucchini adds a fresh and summery flavor to the dish. This dish is sure to be a hit with your family and friends.

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