Zucchini Meatballs
User Reviews
4.9
Zucchini Meatballs
Description
Zucchini Meatballs bring together grated zucchini that is cooked to evaporate moisture and mixed with bread crumbs, beaten egg, grated Pecorino Romano cheese, and fresh basil. Shaped into small balls and baked, these meatless spheres develop a browned exterior and hold their form well. They are then gently simmered in marinara sauce to infuse flavor and warmth. The garlic sautéed briefly before adding zucchini adds a subtle aromatic base.
The texture is lightly firm but tender inside, combining vegetal freshness of zucchini with the binding ingredients. The Pecorino Romano cheese lends a salty, sharp note, complemented by basil’s herbaceous touch.
These are suitable served garnished with fresh basil leaves and optional ricotta or more grated cheese. They can be enjoyed as a main with pasta, in a sandwich, or as an appetizer.
Ingredients
- cooking spray
- 1 tsp olive oil
- 2 garlic crushed, cloves
- 1 1/4 lbs zucchini grated, unpeeled
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 3 tbsp basil plus leaves for garnish, chopped
- 1 cup Italian seasoned breadcrumbs
- 1 egg beaten, large
- 1 ounce Pecorino Romano cheese 1/4 cup, freshly grated, plus more for serving
- 2 cups marinara sauce I love DeLallo Pomodoro, quick or jarred
- ricotta cheese for serving (optional, part skim
Instructions
- Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
- Place the olive oil in a large nonstick skillet over medium heat. When hot add the garlic and saute until golden, about 30 seconds.
- Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet, 5 to 7 minutes.
- Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, beaten egg, Romano cheese and chopped basil.
- Form the zucchini mixture into 16 balls about 1 oz each, rolling tightly and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 to 25 minutes.
- Heat the sauce in a large deep skillet to warm the sauce, about 4 to 5 minutes. Add the meatballs to the sauce and simmer for 5 minutes.
- Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 259kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 52mg | 17% |
| Sodium | 1182mg | 49% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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