Zucchini (or courgettes) are a stereotypical summer ingredient and once they start growing in your garden you tend to be overwhelmed by them; it’s good to have some recipes on hand to use them in. I like to grate zucchini and use it as an ingredient in other recipes like in bread, muffins, burgers and meatballs where it adds a healthy vegetable to the mix and it also helps keep the things nice and moist when they cook. These zucchini turkey meatballs are a tasty meal that just screams summer freshness, especially when served in a Pomì Marinara Sauce! To enjoy even more zucchini, use zucchini ‘noodles’ instead of the classic spaghetti pasta!

For the zucchini turkey meatballs:
1. Gently mix everything, form into balls, place on a baking sheet and bake in a preheated 400F/200C oven until cooked and lightly golden brown, about 20 minutes.

For the marinara spaghetti:
1. Cook the spaghetti as directed on the package.
2. Meanwhile, heat Pomì Marinara Sauce in a large pan.
3. Divide the spaghetti between serving bowls, top with the meatballs, sauce cheese and basil.

Option: use zucchini noodles instead of spaghetti! Lightly saute them in olive oil with chopped garlic and a pinch of red pepper flakes until just tender! Yum!

Recipe by Kevin Lynch of closetcooking.com