Turkey-Zucchini Meatballs in Quick Marinara

Toss the grated zucchini with 1/2 tsp of the kosher salt in a colander and let stand 10 minutes. Gather it in a clean kitchen towel and wring out firmly over the sink until most of the liquid is gone — you should lose roughly a third of its weight.

In a large bowl, combine the drained zucchini, panko, beaten egg, Parmesan, grated garlic, oregano, the remaining 1 tsp kosher salt and several grinds of pepper; stir into a paste and let the panko hydrate for 2 minutes. Add the turkey and mix gently with your hands just until evenly combined. With wet hands, roll into 16 balls about 4 cm (1 1/2 inches) across.

Heat 2 tbsp of the olive oil in a 12-inch (30 cm) skillet over medium-high heat. Add the meatballs and brown on at least two sides, turning gently with tongs, 5–6 minutes total. They do not need to be cooked through. Transfer to a plate.

Reduce the heat to medium, add the remaining oil and the sliced garlic and cook 1 minute until fragrant and barely golden. Add the pepper flakes, then the crushed tomatoes and a pinch of salt; bring to a simmer, scraping up the fond. Return the meatballs and any juices, cover partially, and simmer gently 12–15 minutes, turning once, until the sauce thickens and the meatballs reach 165°F (74°C) in the center — the safe temperature for ground poultry.

Tear the basil over the pan, taste the sauce and adjust the salt, and serve with extra Parmesan over pasta, polenta or with crusty bread.