Say hello to your new go-to vegetarian delight: Zucchini Meatballs. Whether you’re seeking a hearty main course, a tasty appetizer, or a satisfying sandwich filling, this recipe packs in flavor and comfort while sneaking in a generous dose of veggies. The real magic of zucchini shines through as it keeps these meatballs tender and juicy on the inside, while a little time in the oven or skillet gives them a golden, delicious crust. Whether you’re a seasoned vegetarian or simply looking to add more meatless meals to your rotation, these meatballs bewitch with every bite.
Ingredients You’ll Need
Let’s celebrate just how simple and accessible this recipe truly is. Each ingredient has a special job, lending flavor, structure, or a splash of color to ensure your Zucchini Meatballs come out just right. Here’s what you’ll need and why you’ll want every single item in the mix:
- Zucchini: Two medium-sized zucchinis bring moisture, tenderness, and a subtle earthy flavor, making them the heart of this dish.
- Breadcrumbs: One cup helps bind everything together and gives the meatballs their satisfying structure.
- Parmesan cheese: Half a cup adds nutty, salty depth and melds beautifully with the rest of the ingredients.
- Mozzarella cheese: That melty, stretchy texture comes from a half cup of shredded mozzarella.
- Garlic: Mince up two cloves for a punch of aromatic flavor that instantly elevates the entire batch.
- Egg: Just one large egg will do the heavy lifting to hold everything together as the mixture bakes.
- Fresh parsley: Two tablespoons chopped adds a hit of freshness and a gorgeous pop of green.
- Italian seasoning: A teaspoon of this dried blend makes every bite taste like classic Italian comfort food.
- Salt: Half a teaspoon is essential for drawing out the flavors of the zucchini and cheese.
- Black pepper: A quarter teaspoon rounds out the seasoning with a gentle warmth.
- Olive oil: Two tablespoons for brushing or frying, which help create that irresistible golden exterior.
- Marinara sauce: Two cups for serving—this is the finishing touch that makes every bite saucy and satisfying.
How to Make Zucchini Meatballs
Step 1: Prep the Oven and Baking Sheet
Start things off by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This little step ensures your Zucchini Meatballs won’t stick and will get the perfect amount of golden color underneath, whether you bake or pan-fry them.
Step 2: Grate and Squeeze the Zucchini
Grate your zucchinis using the large holes of a box grater. Then, gather all the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as you possibly can. Dry zucchini is key to avoiding soggy meatballs; your patience here makes all the difference for a tender yet firm result.
Step 3: Make the Mixture
Transfer the squeezed zucchini into a large mixing bowl. Add breadcrumbs, grated Parmesan, shredded mozzarella, minced garlic, the egg, chopped parsley, Italian seasoning, salt, and pepper. Mix everything together until it’s thoroughly combined—the mixture should feel moist but not wet.
Step 4: Shape the Meatballs
Using your hands or a small cookie scoop, form the mixture into 1 1/2-inch round balls. Place each one carefully onto your prepared baking sheet, spacing them out just enough for even cooking. This is where Zucchini Meatballs start looking like true comfort food!
Step 5: Bake or Pan-Fry
Brush or lightly drizzle the tops of the meatballs with olive oil for an extra hint of richness. Slide the tray into your preheated oven and bake for 20–25 minutes, until the meatballs are golden and set. Alternatively, you can pan-fry them in a skillet with olive oil over medium heat, turning gently so each side is deliciously browned.
Step 6: Warm the Sauce and Serve
While the meatballs cook, warm up your marinara sauce in a saucepan. When everything’s ready, nestle your golden Zucchini Meatballs right into the sauce. Serve immediately, garnished with extra Parmesan and fresh parsley if you’re feeling fancy.
How to Serve Zucchini Meatballs
Garnishes
Garnishes can take your Zucchini Meatballs from ordinary to spectacular. Try a generous shower of extra grated Parmesan, a sprinkle of freshly chopped parsley or basil, or even a pinch of red pepper flakes if you like a touch of heat. These little extras not only add color but also freshen up every mouthful.
Side Dishes
For a classic Italian feast, serve your Zucchini Meatballs over spaghetti or another favorite pasta—in true comfort-food fashion. They’re also fabulous on a bed of creamy polenta or alongside roasted vegetables for a lighter, gluten-free twist. And if you’re hosting a party, offer them up with crusty bread to sop up every bit of marinara.
Creative Ways to Present
Get playful with presentation! Pile your Zucchini Meatballs into toasted sub rolls with a layer of gooey mozzarella for the ultimate meatball sandwich. Or, slide a toothpick into each and serve them as crowd-pleasing appetizers at your next gathering. They even work in a grain bowl, nestled among greens, quinoa, and a drizzle of extra sauce.
Make Ahead and Storage
Storing Leftovers
If you have any Zucchini Meatballs left (and that’s a big “if”), store them in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to three days, soaking up even more flavor from the sauce during that time.
Freezing
For a make-ahead strategy, let the cooked meatballs cool completely, then transfer them to a freezer-safe container or bag. They’ll keep beautifully for up to three months. Freeze them either on their own or in their marinara sauce for extra convenience.
Reheating
To reheat, place your Zucchini Meatballs in a baking dish and cover with foil. Warm in a 350°F (175°C) oven until heated through, about 15 minutes. For a quick fix, you can also microwave them in a covered dish—just be sure to spoon over extra sauce so they don’t dry out.
FAQs
Can I make Zucchini Meatballs gluten free?
Absolutely! Just swap out the regular breadcrumbs for gluten-free breadcrumbs and double-check that your marinara sauce is gluten free. You’ll have all the great flavor and texture, minus the gluten.
What can I use instead of Parmesan to make these dairy free?
You can substitute nutritional yeast in place of Parmesan and your preferred non-dairy cheese for mozzarella. The results are still deliciously cheesy and satisfying, and perfect for those avoiding dairy.
How do I prevent my Zucchini Meatballs from falling apart?
The secret is squeezing out as much zucchini moisture as possible before mixing. Also, make sure to use a large egg for binding, and don’t skip the breadcrumbs. This balance will help the meatballs keep their shape.
Can I prepare the mixture in advance?
Yes, you can mix everything together a day ahead and refrigerate the mixture, tightly covered. When you’re ready, just shape and bake or fry as usual for freshly-cooked Zucchini Meatballs in record time.
Is it possible to air fry these meatballs?
You bet! Place your shaped Zucchini Meatballs in a single layer in your air fryer basket, mist with olive oil, and cook at 375°F (190°C) for about 10–12 minutes, shaking halfway through, until beautifully golden and crisp.
Final Thoughts
There’s just something irresistible about these Zucchini Meatballs—their comforting mix of wholesome ingredients, adaptable flavors, and the way they bring a smile to any table. Give them a try soon, and don’t be surprised if you find yourself making them again and again!
Print
Zucchini Meatballs Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These flavorful zucchini meatballs are a delicious twist on the classic dish, perfect for vegetarians or anyone looking for a lighter alternative. Packed with zucchini, cheeses, and herbs, these meatballs are baked to perfection and served over marinara sauce for a satisfying meal.
Ingredients
Zucchini Meatballs:
- 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)
For Serving:
- 2 cups marinara sauce
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare zucchini: Grate zucchinis and squeeze out excess moisture. Combine with breadcrumbs, cheeses, garlic, egg, parsley, seasoning, salt, and pepper.
- Form meatballs: Shape the mixture into balls and place on the baking sheet. Drizzle with olive oil.
- Bake: Bake for 20-25 minutes until golden and firm, or pan-fry until golden on all sides.
- Serve: Warm marinara sauce, place meatballs over sauce, and garnish with Parmesan and herbs.
Notes
- These vegetarian meatballs are versatile and can be served in various ways.
- For added spice, consider incorporating red pepper flakes into the mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 280
- Sugar: 5g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
