Trim zucchini and yellow squash ends, quarter lengthwise, and cut into 2" long pieces. Zest lemon and cut into 1/4" slices. Stem, seed, and cut red bell pepper into 3/4’’ dice.

Place zucchini, yellow squash, red bell peppers, and lemon slices onto prepared baking sheet. Drizzle with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss to combine and spread out into a single layer. Roast 20-25 minutes until lightly browned and tender.

While vegetables cook, add ricotta cheese, ground turkey, and berbere spice blend to a medium mixing bowl and mix thoroughly. Divide meatball mixture into 10 equal pieces and roll each piece into a ball about the size of a ping pong ball.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil to hot pan. Add meatballs to pan and cook 3-5 minutes, until browned. Flip, and cook 2 more minutes.

Add 1/4 cup water and tomato sauce to pan with meatballs and bring to a boil. Cook until sauce is thick enough to coat the back of a spoon and meatballs reach a minimum internal temperature of 165 degrees, 5-7 minutes. If sauce is thicker than marinara sauce, add water 1 Tbsp. at a time until it reaches a proper thickness.

Scoop vegetables onto plate. Place meatballs on plate and top with sauce. Garnish with lemon zest.