Summer Veggies and Meatball Casserole

Ingredients:
2 tablespoons fat (I used olive oil)
2 garlic cloves, minced
2 small zucchinis, shredded
2 small yellow squash, shredded
1 red onion, shredded
1 tablespoon cumin
1 tablespoon coriander
2 teaspoons smoked paprika
2 teaspoons cayenne pepper
1 pound ground beef
1 (14 ounce) can of diced tomatoes
salt and pepper, to taste
fresh parsley, roughly chopped

Directions:

Heat cast iron pan on the stove and add olive oil. Once hot, add your shredded veggies, onion, and garlic. Saute until transulent. 

While they're sauteing add 1/2 spice to the meat and form about 9 meatballs. Add the other 1/2 of the spices to the veggies. Add the tomatoes to the veggies and form little wells for the meatballs to sit in. 

Bake at 350 for about 30 mins. 

Notes:

I had an eggplant to use so I threw it in there and I think it may have released a lot of water while it was cooking. Before adding in the spices and tomatoes, I drained the water from the veggies.