Description
A flavorful take on traditional meatballs, these zucchini meatballs are a healthy alternative packed with flavor and nutrition.
Ingredients
Scale
- 2 medium zucchinis (grated and excess moisture squeezed out)
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic (minced)
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for baking or frying)
- 2 cups marinara sauce (for serving)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Grate the zucchinis and squeeze out excess moisture. Combine in a bowl with breadcrumbs, cheeses, garlic, egg, parsley, seasoning, salt, and pepper.
- Shape into small balls and place on the baking sheet. Drizzle with olive oil.
- Bake for 20-25 minutes until golden brown and firm, or pan-fry if preferred.
- Serve with heated marinara sauce and garnish with Parmesan and herbs.
Notes
Make sure to properly squeeze out the moisture from the zucchini; otherwise, your meatballs may fall apart. Freeze leftovers in an airtight container for later.