These Low Carb Parmesan Turkey Zucchini Meatballs are full of flavor and easy to make. It’s a great main meal for those following a low carb diet.
I set out to make turkey and blog about turkey zucchini meatballs about two months ago. The recipe was written in my book, photos were taken and everyone LOVED them for dinner. The problem is that I ran into several issues.
Problem 1: I hated the photos that I took, so I saved the recipe to make it for future use. They were brown with nothing appetizing about them. Yes, I would make them again in a heartbeat but I doubt you would.
Problem 2: I started a low carb diet almost a month ago and 1/2 of the ingredients that were in the original recipe are no longer on my consumption list.
With that being said, I decided to make a NEW batch of low carb Parmesan Turkey Zucchini Meatballs. I typically add panko breadcrumbs, but they were omitted for this batch. These meatballs consist of turkey, eggs, and cheese. This recipe is excellent if you are following a low carb diet. The rest of the family enjoyed the meatballs on top of cooked linguine noodles. I was full after just eating the Parmesan Turkey Zucchini Meatballs just by themselves.
ENJOY ~ Meagan
Parmesan Turkey Zucchini Meatballs
- 2 cups grated zucchini
- 2 large eggs
- 1 cup shredded parmesan cheese
- 1.2 ounces ground turkey
- 1/2 teaspoon table salt
- 14.5 ounce can stewed tomatoes, drained
- 1 cup fat-free shredded mozzarella cheese
Preheat oven to 375 degrees F.
In a bowl combine all of the ingredients except for the stewed tomatoes and mozzarella cheese. Using a large cookie scoop or just some spoons, create a ball shape and then place in the cast iron. Repeat until all of the mixture has been used.
Place the stewed tomatoes between the meatballs. Bake in the oven for 20 minutes and then top with mozzarella cheese. Broil for an additional 2-3 minutes.