1 lb. ground turkey
1 cup shredded zucchini
½ tsp. garlic powder
1 tsp. Italian seasoning
Salt and pepper to taste
1 jar no sugar-added tomato sauce
3 tbsp. fresh parsley, minced
1. In a medium bowl, combine the turkey, zucchini and seasonings. Form into meatballs, about 2 tbsp. each.
2. Spray your Crockpot or slow cooker with olive oil and pour in half of the tomato sauce. Place the meatballs in the slow cooker, then top with remaining sauce. Cook on low for 4-6 hours.
3. Serve meatballs over whole wheat pasta, spaghetti squash or whole grain buns, and top with fresh parsley.