1/4 lb. extra-lean ground beef or ground turkey breast
2 T. whole wheat bread crumbs
2 T. liquid egg substitute or 1/2 egg
3/8 tsp. ground black pepper
1/4 tsp. dried Italian seasoning
3 T. grated Parmesan cheese
1/2 onion, finely chopped
1 cloves garlic, minced
1 zucchini, halved lengthwise and sliced
1/2 yellow squash, halved lengthwise and sliced
1/2 can (8 oz.) Italian-style cut tomatoes
1/2 can (8 oz.) crushed tomatoes
2 T. chopped fresh basil
Sprig basil, for garnish

In a large bowl, combine the beef or turkey, bread crumbs, egg substitute or egg, 1/4 tsp. of the pepper, the Italian seasoning, and 2 T. of the cheese. Form into balls the size of walnuts. Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, add the meatballs and cook for 15 minutes, or until browned and no longer pink inside. Remove to a bowl, leaving drippings in the skillet. Repeat to cook the remaining meatballs. In the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes, or until the onion is tender. Stir in the zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, the remaining 1/8 tsp. pepper, the remaining 1 T. cheese, and the meatballs. Heat to boiling. Reduce the heat to low, cover, and cook for 20 minutes. Stir in the chopped basil. Garnish with the basil sprig.