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Zucchini Meatballs

You'll love these meatless Zucchini Meatballs for a healthy, fresh vegetarian dinner! Serve them up with your favorite pasta sauce and noodles for a dinner your friends and family will love!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
45 mins
Servings: 20 meatballs
Calories: 174 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 Tablespoon olive oil
  • 2 garlic cloves pressed
  • 4 cups shredded zucchini
  • ½ teaspoon kosher salt
  • several cranks of black pepper
  • ¼ cup fresh basil chopped
  • 1 cup plain breadcrumbs
  • 1 teaspoon Italian seasoning
  • 1 large egg
  • ¼ cup Parmesan Cheese

Instructions

    Cup of Yum
  1. Preheat oven to 375°F. Line a baking sheet with non stick foil. Set aside.
  2. In a large skillet, drizzle olive oil and heat over medium high heat. Add garlic and saute for about 1 minute. Add in shredded zucchini.
  3. Cook for about 5 minutes, until most of the water in the skillet has evaporated. Transfer to a colander and press out remaining liquid.
  4. In a large bowl combine bread crumbs, egg, seasoning, basil, and parmesan cheese. Mix with the zucchini until fully blended.
  5. Using a 2 Tbsp scoop, form 20 balls, rolling tightly, and transfer to prepared baking sheet. Bake for about 20-25 minutes, until firm and lightly browned.
  6. Serve meatballs with your favorite sauce on pasta, zoodles, or a hoagie with cheese! ENJOY!

Notes

  • Do not skip the draining of the zucchini process. Unless, of course, you want soggy meatballs that fall apart!
  • For an even browner meatball, you can flip them over after the 20 minutes, and brown them on the other side for an additional ten minutes. The extra baking time will also dry them out even more, giving them a chewier texture. I enjoy them both ways!
  • I use a 2 Tablespoon scoop to make my perfect meatballs. Scoop the "meat" then use your hands to press and roll them into a ball. Place them on a foil lined baking sheet.
  • Once these are cooked, add your sauce and enjoy warm. OR, let them cool, place them in a freezer safe ziploc bag and freeze until ready to use! Each batch makes about 20 meatballs.

Nutrition Information

Serving 4meatballs Calories 174kcal (9%) Carbohydrates 22g (7%) Protein 8g (16%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Cholesterol 42mg (14%) Sodium 394mg (16%) Fiber 3g (12%) Sugar 4g (8%)

Nutrition Facts

Serving: 20meatballs

Amount Per Serving

Calories 174

% Daily Value*

Serving 4meatballs
Calories 174kcal 9%
Carbohydrates 22g 7%
Protein 8g 16%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Cholesterol 42mg 14%
Sodium 394mg 16%
Fiber 3g 12%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.