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
Scale
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
