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Hey there, friends!
Looking for a fun twist on dinner? I’ve got just the thing for you!
Today, I’m sharing my delicious zucchini meatballs.
They’re packed with flavor and sneak in some extra veggies, too!
Whether you’re a meatball lover or just curious to try something new, you’re gonna want to whip these up.
Let’s get cooking! 🍽️
Ingredient Substitutions
Zucchini can be replaced with yellow squash or carrots for a similar texture and nutritional profile. Grate the substitute vegetable as you would zucchini and squeeze out excess moisture before using. Breadcrumbs with Italian seasoning can be substituted with almond meal or crushed pork rinds for a low-carb, gluten-free option. Adjust seasoning as needed to compensate for the flavor difference. Pecorino Romano cheese can be swapped with Parmesan or nutritional yeast for a dairy-free alternative. Use slightly less nutritional yeast, as it has a stronger flavor. These substitutions maintain the dish’s overall texture and flavor while accommodating various dietary needs.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 25-30 g
- Fat: 25-30 g
- Carbohydrates: 90-100 g
Ingredients
- Non-stick cooking spray
- 1 teaspoon olive oil
- 2 garlic cloves (minced)
- 1 1/4 pounds zucchini (grated, with peel)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 3 tablespoons chopped basil (plus extra leaves for decoration)
- 1 cup breadcrumbs with italian seasoning
- 1 large egg (beaten)
- 1 ounce (approximately 1/4 cup) freshly grated pecorino romano cheese, with extra for serving
- 2 cups of quick or jarred marinara sauce
- Part-skim ricotta cheese (optional, for serving)
Step 1: Prepare the Oven and Baking Sheet
Preheat your oven to 375°F (190°C).
While waiting for the oven to heat, spray a large rimmed baking sheet with cooking spray to prevent sticking and ensure even baking.
Step 2: Sauté the Zucchini and Garlic
Place olive oil in a large nonstick skillet and heat over medium heat.
Once the oil is hot, add minced garlic and sauté until golden brown, approximately 30 seconds.
Next, add the diced zucchini to the skillet, season with salt and pepper, and cook on high heat until all the water evaporates, which should take about 5 to 7 minutes.
Step 3: Prepare the Zucchini Mixture
Transfer the cooked zucchini to a colander to drain any excess water.
Then, place it in a large bowl.
Add bread crumbs, a beaten egg, Romano cheese, and chopped basil to the zucchini.
Mix the ingredients well to combine and form a cohesive mixture.
Step 4: Form and Bake the Zucchini Balls
Take the zucchini mixture and form it into 16 tightly rolled balls, each weighing roughly 1 ounce.
Place the balls on the prepared baking sheet in a single layer.
Lightly spray the top of the balls with cooking spray for a nice golden finish.
Bake in the preheated oven until the balls are firm and browned, which should take about 20 to 25 minutes.
Step 5: Warm Sauce and Simmer the Meatballs
While the zucchini balls are baking, heat up your choice of sauce in a large deep skillet over medium heat until warm, approximately 4 to 5 minutes.
Once the zucchini balls are baked, add them to the sauce and let them simmer for another 5 minutes to absorb some flavor.
Step 6: Garnish and Serve
After simmering, garnish the meatballs with fresh basil leaves.
Serve the zucchini balls hot, accompanied by ricotta or grated cheese if desired for added richness.
Enjoy your delicious zucchini meatballs!
