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Quick Italian Zucchini Meatballs
Zucchini can be cooked in many different ways: for tasty first courses, appetizers or side dishes. One of the most classic and popular zucchini recipes is undoubtedly zucchini meatballs.The delicate flavor of zucchini meatballs makes them practically irresistible. You can serve them as an appetizer, as a main course or as a finger food.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6
Calories: 609 kcal
Course:
Main Course , Appetizer
Cuisine:
Italian
Ingredients
For the Zucchini Meatballs
- 500 g zucchini - 1.1 pound
- 3 tablespoons olive oil - extra virgin
- 1 egg
- 2 cloves garlic - peeled
- 1 tablespoon parsley - chopped
- 120 g Parmigiano Cheese - 1 cup, grated
- 60 g breadcrumbs - ½ cup
- 220 ml oil - 1 cup, for frying
For the Breading
- 1 egg
- 130 g breadcrumbs - 1 ¼ cups
Instructions
- Wash the zucchini thoroughly under running water. Then dry them and remove the ends, do NOT peel them. Cut the zucchini into pieces about 2 cm (¾ inch) thick.
- Place the zucchini in a large non-stick skillet with the extra virgin olive oil, peeled garlic cloves and a pinch of salt.
- Cook the zucchini over medium heat until soft, but not completely undone (about 5 minutes). Add chopped parsley and discard, if any, excess liquid formed during cooking. Remove the garlic and let the zucchini cool.
- When the zucchini have cooled completely, pour them into a large bowl. Add the grated Parmigiano, the whole egg and finally the breadcrumbs. Mix everything together very well.
- Now with the zucchini mixture make meatballs. The zucchini balls should not be very large, about 4 cm in diameter (1 ½ inch).
- Then in a separate dish beat the egg with a fork. In another plate put the breadcrumbs instead.
- Dip the zucchini balls one at a time, first in the beaten egg and then in the breadcrumbs. Press the breadcrumbs all over the meatballs so that it sticks well. Keep going until all the patties are breaded.
- Heat the frying oil in a large skillet. When the oil is hot, place the meatballs and fry them for about 8-10 minutes, until they are golden brown. Using a fork, turn the polpette very gently halfway through cooking.
- Drain the meatballs with a slotted spoon and place on paper towels to remove excess oil. The zucchini meatballs are ready! Serve them hot or cold, as you prefer. They will be a real success!
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Nutrition Information
Serving
100g
Calories
609kcal
(30%)
Carbohydrates
27g
(9%)
Protein
14g
(28%)
Fat
50g
(77%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
12g
Monounsaturated Fat
29g
Trans Fat
0.1g
Cholesterol
68mg
(23%)
Sodium
580mg
(24%)
Potassium
326mg
(9%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
458IU
(9%)
Vitamin C
16mg
(18%)
Calcium
319mg
(32%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 609
% Daily Value*
| Serving | 100g | |
| Calories | 609kcal | 30% |
| Carbohydrates | 27g | 9% |
| Protein | 14g | 28% |
| Fat | 50g | 77% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 580mg | 24% |
| Potassium | 326mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 458IU | 9% |
| Vitamin C | 16mg | 18% |
| Calcium | 319mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.