Description
Tender, juicy, and packed with veggies, these zucchini meatballs are a lighter twist on the classic. Perfect for serving with marinara sauce, in a sub sandwich, or over pasta for a fresh and wholesome meal!
Ingredients
For the Meatballs:
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2 medium zucchinis, grated
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1/2 tsp salt
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1/2 cup breadcrumbs (regular or panko)
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1/4 cup grated Parmesan cheese
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2 garlic cloves, minced
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1 egg
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1/2 tsp dried oregano
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1/2 tsp dried basil
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1/4 tsp black pepper
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1/4 tsp red pepper flakes (optional)
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2 tbsp chopped fresh parsley (optional)
For Serving:
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Marinara sauce (store-bought or homemade)
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Grated Parmesan and fresh basil, for garnish
Instructions
Grate the zucchini and sprinkle with salt.
Let sit for 10 minutes, then squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
In a bowl, mix the drained zucchini, breadcrumbs, Parmesan, garlic, egg, and seasonings until combined.
Form into small balls (about 1–1.5 inches wide).
Oven method:
Preheat oven to 400°F (200°C).
Place meatballs on a lined baking sheet and bake for 18–20 minutes, until golden and firm.
Pan-fry method:
Heat a little olive oil in a skillet over medium heat.
Cook meatballs, turning occasionally, until golden on all sides (about 8–10 minutes total).
Notes
Serve warm with marinara sauce, a sprinkle of Parmesan, and a few fresh basil leaves.
Also great stuffed into a sandwich roll or served over spaghetti!
- Prep Time: 10 min
- Cook Time: 20 min