Lori Beggs | United Cooperative Services

After a bumper crop of zucchini, Beggs incorporated it into her meatball recipe, knowing her son wasn’t a fan and hoping he wouldn’t notice. The result: meatballs that are tender, flavorful and taste just like your favorites.

1 cup shredded zucchini
1 pound ground turkey
1/4 cup grated Parmesan cheese
1/2 onion, grated with juices
1/2 cup breadcrumbs
1 egg
1 teaspoon finely chopped garlic
1 teaspoon Italian seasoning mix
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil

1. Spread shredded zucchini out onto a paper towel. Add another paper towel on top and press to absorb moisture from the zucchini.

2. In a bowl, mix all ingredients except for the olive oil. Form the mixture into meatballs by hand.

3. Heat oil in skillet over medium-high heat. Add meatballs to skillet, brown on all sides and cook through, about 15 minutes.

4. Serve with your favorite pasta and sauce.

Serves 4.