Slow Cooker Italian Turkey And Zucchini Meatballs Recipe

Using paper towels, squeeze all the excess water from the zucchini. Put the zucchini in a large bowl and add the turkey, bread crumbs, Romano, parsley, garlic, egg, salt, and pepper to taste. Mix well. Gently form 24 meatballs (about 1 1⁄4 ounces each). Set aside. In a small skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, until golden brown, about 11⁄2 minutes. Transfer to a 6-quart slow cooker and add the tomatoes, Romano, bay leaf, and pepper to taste. Slowly drop the meatballs into the sauce so they are all in a single layer in the bottom of the slow cooker. Cover and cook on low for 4 to 5 hours, until the meatballs are tender and cooked through. To serve, discard the bay leaf and garnish with the basil.