Mini Italian Meatloaves with Penne and Sautéed Zucchini

Ingredients

  • 1 Tbsp grated Parmesan cheese
  • ½ tsp kosher salt, or to tasteGARNISH
  • 2 small uncooked zucchini, chopped (about 3 cups)
  • 2 clove(s) (medium) garlic clove(s), thinly sliced
  • 1 tsp olive oil, extra virgin
  • 8 oz uncooked whole-wheat pasta, penneZUCCHINI
  • ¼ tsp kosher salt
  • + 9 more ingredients
    • 1 ½ cup(s) store-bought marinara sauce, divided PASTA
    • 1/8 tsp black pepper, freshly ground, or to taste
    • ¾ tsp kosher salt
    • ¼ cup(s) fresh parsley, finely chopped
    • ¼ cup(s) seasoned breadcrumbs, Italian style
    • ¼ cup(s) grated Parmesan cheese
    • 2 large egg(s)
    • 1 ¼ pound(s) uncooked lean ground beef, (93% lean/7% fat)
    • 2 spray(s) cooking spray, MEATLOAVES

View full recipe at SpringPad

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