Enjoy a taste of Italy with spaghetti sauce stuffed zucchini boats and chicken parmesan meatballs.

By JULIE BRINKLEY

Craving a little Italian food?

I’ve got you covered with these delicious recipes for spaghetti sauce stuffed zucchini boats and chicken parmesan meatballs.

Click here to watch a video of how to make these dishes and tune in at 11 a.m. every Wednesday on the Beneath the Surface News Facebook page for my weekly healthy cooking show.

SPAGHETTI SAUCE STUFFED ZUCCHINI BOATS

The sauce:

7 oz. ground beef or turkey

1/2 cup diced Italian tomatoes

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. dried basil

2 tsp. fresh grated parmesan

You will also need:

3 servings of zucchini

3/4 tsp. olive oil

1/4 cup reduced fat cheddar cheese

HOW TO MAKE IT

Hollow out the zucchini and brush the squash with olive oil. (I like to broil for 10-15 minutes).

Stuff the zucchini and top with parmesan cheese.

Cover with foil and bake an additional 35 minutes at 400 degrees.

CHICKEN PARMESAN MEATBALLS

1 lb. lean ground chicken

1/4 cup grated parmesan cheese

1/4 tsp. pepper

1/2 tsp. garlic salt

1/2 tsp. Italian seasoning

1/4 tsp. onion powder

3/4 cup reduced fat mozzarella cheese

1 1/2 cups Italian diced or crushed tomatoes

HOW TO MAKE IT

Preheat oven to 350 degrees and lightly spray a 9x13-inch glass dish with cooking spray.

Blend diced tomatoes in blender or small chopper to resemble tomato sauce or until desired consistency.

Combine ground chicken, parmesan cheese and spices. Add half of the mozzarella cheese and 3 tbsp. of tomato sauce to chicken mixture until completely combined.

Form into meatballs and place on baking sheet and cook for 25 minutes.

Spread tomato sauce over meatballs and sprinkle with the leftover mozzarella cheese.

Broil until cheese is melted.

Serve over zucchini noodles, sautéed veggie, or spaghetti squash.

Makes 3 servings.