Roasted Zucchini and Tomatoes with Baked Turkey Meatballs

This bowl is full of roasted zucchini and tomatoes, baked turkey meatballs, and baked Trader Joe’s cauliflower gnocchi. A nutritious and satisfying meal that gives you great leftovers for the rest of the week!

Good morning, pals! I get a lot of requests for meal prep recipes despite the fact that I’m just not a big meal prepper! I wish I was, honestly – but I usually just make a big pot of a recipe I love and eat leftovers for the week. It’s kind of meal prepping in a way, but I know it’s not what you guys are really asking for.

But then it hit me. I absolutely LOVE making baked turkey meatballs at the beginning of the week. They’re easy, Adam loves them, I can eat them with different things throughout the week, and they are so damn tasty.

So what if I prepped a bunch of those, a pan of colorful roasted veggies, and some sort of carb? It would certainly make a delicious dinner, and the leftovers would be pretty great for the rest of the week. Look at me, Ma! I’m meal prepping!

Since I can’t wait for Spring and Summer after the brutal winter we’ve had, I figured summer veggies would be perfect for this plate. And what’s more summery than zucchini and tomatoes?! Plus, Adam claims zucchini isn’t his favorite, but between this and my Crock Pot Zucchini Lasagna, I’ve shown him just how delicious it can be. Big wins over here.

Did you know you could bake Trader Joe’s Cauliflower Gnocchi?

I’ve talked about how to cook Trader Joe’s cauliflower gnocchi on the stove before, but this method is even easier. Especially if you have the oven turned on anyway!

All you have to do is preheat the oven to 425 degrees. Line a baking sheet with parchment paper and spray a little bit of avocado oil spray (this helps them brown). Empty the bag of Trader Joe’s cauliflower gnocchi onto the baking sheet, and bake for 20 minutes.

You can flip them halfway if you want to, but I honestly don’t think it’s entirely necessary – unless you really want the golden color on both sides. Add your favorite sauce or whip up the rest of this recipe, and enjoy!

Roasted Zucchini and Tomatoes with Baked Turkey Meatballs and Cauliflower Gnocchi

ingredients

1 pound ground turkey
1 egg
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan
1.5 tbsp olive oil (for meatballs)
1/4 teaspoon garlic salt
1/3 cup onion, minced
1 bag Trader Joe’s cauliflower gnocchi
Avocado oil spray (olive oil or coconut oil spray works fine, too!)
4 cloves garlic, minced
3 zucchini, chopped
about 3 cups grape tomatoes, halved
shake of red pepper flakes
1 tbsp olive oil (for vegetables)
salt and pepper
2 tbsp parmesan cheese

instructions

1. Preheat the oven to 400 degrees.
2. Start with the meatballs! Combine the ground turkey, egg, breadcrumbs, parmesan, olive oil, garlic salt, chopped onion, and some black pepper. 
3. When all of the ingredients are mixed together, form into 20 balls and place each one on a baking sheet lined with parchment paper. 
4. Bake for 30 minutes.
5. While the meatballs are cooking, chop garlic, zucchini, and tomatoes.
6. Add the veggies to a glass baking dish and toss with 1 tbsp olive oil, salt, pepper, and red pepper flakes.
7. Line a separate baking sheet with parchment paper and spray with avocado oil. Empty a bag of Trader Joe’s Cauliflower Gnocchi onto the baking sheet.
8. When the meatballs come out, raise the oven temperature to 425 degrees.
9. Put the zucchini/tomatoes and cauliflower gnocchi in the oven for 20 minutes.
10. Take out the cauliflower gnocchi, and raise the oven temperature to 450 degrees. Sprinkle parmesan on top of the zucchini/tomatoes, and put them in for 8 more minutes.
11. Serve all of the ingredients together in one bowl. The juices from the tomatoes become a little bit of a sauce for the cauliflower gnocchi and everything tastes so good mixed together!

notes

• For leftovers, heat up meatballs and zucchini/tomatoes on a pan on your stovetop, in the oven, or in the microwave.
• If you run out of cauliflower gnocchi, just bake up another serving or serve the remaining ingredients with rice, quinoa, eggs, or on it’s own!
• If you like smaller meatballs, you can make more than 20! You’ll just want to cook them a little less. Start with 5 minutes less, and then cut one open to see if it’s done.

Roasted Zucchini and Tomatoes with Baked Turkey Meatballs and Trader Joe's Cauliflower Gnocchi

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

This recipe is the perfect weeknight meal that also makes leftovers for lunches and dinners the rest of the week!

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Ingredients

• 1 pound ground turkey
• 1 egg
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan
• 1.5 tbsp olive oil (for meatballs)
• 1/4 teaspoon garlic salt
• 1/3 cup onion, minced
• 1 bag Trader Joe’s cauliflower gnocchi
• Avocado oil spray (olive oil or coconut oil spray works fine, too!)
• 4 cloves garlic, minced
• 3 zucchini, chopped
• about 3 cups grape tomatoes, halved
• shake of red pepper flakes
• 1 tbsp olive oil (for vegetables)
• salt and pepper
• 2 tbsp parmesan cheese

Instructions

1. Preheat the oven to 400 degrees.
2. Start with the meatballs! Combine the ground turkey, egg, breadcrumbs, parmesan, olive oil, garlic salt, chopped onion, and some black pepper. 
3. When all of the ingredients are mixed together, form into 20 balls and place each one on a baking sheet lined with parchment paper. 
4. Bake for 30 minutes.
5. While the meatballs are cooking, chop garlic, zucchini, and tomatoes.
6. Add the veggies to a glass baking dish and toss with 1 tbsp olive oil, salt, pepper, and red pepper flakes.
7. Line a seperate baking sheet with parchment paper and spray with avocado oil. Empty a bag of Trader Joe’s Cauliflower Gnocchi onto the baking sheet.
8. When the meatballs come out, raise the oven temperature to 425 degrees.
9. Put the zucchini/tomatoes and cauliflower gnocchi in the oven for 20 minutes.
10. Take out the cauliflower gnocchi, and raise the oven temperature to 450 degrees. Sprinkle parmesan on top of the zucchini/tomatoes, and put them in for 8 more minutes.
11. Serve all of the ingredients together in one bowl. The juices from the tomatoes become a little bit of a sauce for the cauliflower gnocchi and everything tastes so good mixed together!

Notes

*For leftovers, heat up meatballs and zucchini/tomatoes on a pan on your stovetop, in the oven, or in the microwave.

*If you run out of cauliflower gnocchi, just bake up another serving or serve the remaining ingredients with rice, quinoa, eggs, or on it’s own!

*If you like smaller meatballs, you can make more than 20! You’ll just want to cook them a little less. Start with 5 minutes less, and then cut one open to see if it's done.

Want to remember this recipe using roasted zucchini and tomatoes this Summer? Pin the image below!

PS. You might also like my recipe for Trader Joe’s Cauliflower Gnocchi with Asparagus, Chicken Sausage, and Pesto.