Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Trim green beans, if necessary, and cut into 1" pieces.

Coarsely chop almonds.

Mince garlic.

Line a plate with a paper towel.

In a mixing bowl, combine ground beef, mayonnaise, garlic salt, half the garlic, and half the Parmesan (reserve remaining of both for sauce). Form mixture into 6 equally-sized meatballs. Place meatballs on prepared baking sheet.

Roast in hot oven until browned and meatballs reach a minimum internal temperature of 160 degrees, 20-25 minutes.

Carefully remove sheet from oven and transfer meatballs to towel-lined plate.

While meatballs roast, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add green beans to hot pan. Cook, 1 minute.

Add zucchini, potato spice seasoning, and 1/4 cup water. Cover and stir occasionally until tender, 6-8 minutes.

Remove from burner. Stir in lemon juice until combined.

While vegetables cook, continue recipe.

Place a medium non-stick pan over medium-high heat.

Add mirepoix base, cream cheese, remaining garlic, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.

Once simmering, add remaining Parmesan and stir until melted and combined, 1-2 minutes.

Transfer meatballs to hot pan with sauce. Reduce heat to low.

Roll occasionally until coated, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping meatballs with remaining sauce from pan. Garnish vegetables with almonds. Bon appétit!