Recipe details
Dinner
Share
Zucchini Meatballs
45min
4 servings
Cook this dish
Zucchini Meatballs are a delicious and healthier alternative to traditional meatballs. These vegetarian-friendly balls are packed with grated zucchini, herbs, and cheese, creating a flavorful and satisfying dish. Perfect for pasta nights or as a standalone appetizer, these meatballs offer a great way to incorporate more vegetables into your diet without sacrificing taste or texture.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
3 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
Choose ‘+’ button to add missing ingredients to your grocery list
0
Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 400°F (200°C).
Prepare zucchini
Wash and trim the ends of the zucchini.
Grate zucchini
Grate the zucchini using a box grater or food processor.
Squeeze zucchini
Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
Prepare garlic
Peel and mince the garlic cloves.
Mix ingredients
In a large bowl, combine squeezed zucchini, breadcrumbs, Parmesan cheese, eggs, minced garlic, salt, pepper, basil, and oregano.
Form meatballs
Shape the mixture into 20 meatballs, about 1.5 inches in diameter.
Prepare baking sheet
Line a baking sheet with parchment paper and brush with olive oil.
Arrange meatballs
Place the meatballs on the prepared baking sheet, leaving space between each.
Bake meatballs
Bake for 20-25 minutes, turning halfway through, until golden brown.
Check doneness
Ensure meatballs are firm to the touch and golden brown on the outside.
Serve
Remove from oven and let cool for 5 minutes before serving.
Ratings
0
Comments (0)
No ratings or reviews yet.