1

Lightly spray a large saucepan with oil and heat over medium heat. Cook half the onion, stirring, for 6-8 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add tomatoes, 3 teaspoons oregano, chilli, tomato paste and vinegar. Season with salt and pepper, add a dash of water and bring to the boil. Reduce heat and simmer for 45 minutes to 1 hour, stirring regularly, and adding more water if sauce becomes too thick.

2

Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium heat. Cook remaining onion and capsicum, stirring, for 10 minutes or until softened. Set aside to cool.

3

Process kidney beans, breadcrumbs, egg and paprika in a food processor until almost smooth. Transfer to a large bowl. Stir through remaining oregano and cooled onion mixture. Season with salt and pepper.

4

Preheat oven to 200°C. Line a baking tray with baking paper. Shape bean mixture into 12 balls and place on prepared tray. Bake for 30-40 minutes or until crisp and lightly browned.

5

Just before ‘meatballs’ are done, lightly spray a large non-stick frying pan with oil and heat over high heat. Add zucchini, season with salt and pepper and cook, stirring, for 3-4 minutes, or until just softened.

6

Stir tomato sauce through zucchini. Serve topped with meatballs and basil.