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Zucchini Meatballs

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45min

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4 servings

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2 Reviews
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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

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Steps

Read instructions and get ready to cook

1
Preheat oven

Preheat the oven to 400°F (200°C).

2
Prepare zucchini

Wash and trim the ends of the zucchini.

3
Grate zucchini

Grate the zucchini using a box grater or food processor.

4
Squeeze zucchini

Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.

5
Prepare garlic

Peel and mince the garlic cloves.

6
Mix ingredients

In a large bowl, combine squeezed zucchini, breadcrumbs, Parmesan cheese, eggs, minced garlic, salt, pepper, basil, and oregano.

7
Form meatballs

Shape the mixture into 20 meatballs, about 1.5 inches in diameter.

8
Prepare baking sheet

Line a baking sheet with parchment paper and brush with olive oil.

9
Arrange meatballs

Place the meatballs on the prepared baking sheet, leaving space between each.

10
Bake meatballs

Bake for 20-25 minutes, turning halfway through, until golden brown.

11
Check doneness

Ensure meatballs are firm to the touch and golden brown on the outside.

12
Serve

Remove from oven and let cool for 5 minutes before serving.

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