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–+ servings
Zucchini meatballs

Zucchini Meatballs

Grated zucchini, garlic, and fresh basil bound together with Italian flavored breadcrumbs, Romano cheese, and egg to create these delicious, meatless meatballs.
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Prep Time: 15 minutes
Cook Time: 28 minutes
Course: Main Course
Cuisine: Italian
Keyword: vegetarian meatballs, vegetarian zucchini meatballs, zucchini meatballs
Servings: 4
Calories: 220kcal

Ingredients

  • 1 ¼ lb Fresh zucchini
  • 1 tsp Olive oil
  • 2 Garlic cloves minced
  • 1 cup Italian breadcrumbs
  • ¼ cup Romano cheese
  • 1 Large egg
  • 3 tbsp Chopped basil
  • 2 cups Marinara sauce

Instructions

  • Grate the zucchini.
    Grate zucchini
  • Drain them on a cheesecloth and remove excess moisture.
    Zucchini meatballs drain with cheesecloth
  • On a skillet add the olive oil and sauté the zucchini and garlic until cooked.
    Zucchini meatballs
  • Drain to remove excess moisture.
    Zucchini meatballs
  • Add the breadcrumbs and the romano cheese to the zucchini mixture.
    Zucchini meatballs
  • Add one large egg and the chopped basil and mix well together.
    Zucchini meatballs
  • Grab a small amount of the mixture and shape it into a round ball. Place the balls on a baking tray
    Zucchini meatballs
  • Add a little bit of oil spray before baking them at 375F for 15 to 20 minutes.
    Zucchini meatballs
  • Heat the marinara sauce on a skillet and add the zucchini meatballs.
    Zucchini meatballs
  • Simmer for 7-8 Minutes until meatballs have absorbed sauce.
    Zucchini meatballs
  • Serve with grated cheese.
    Zucchini meatballs

Video

Nutrition

Calories: 220kcal | Carbohydrates: 32g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1084mg | Potassium: 834mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1036IU | Vitamin C: 35mg | Calcium: 172mg | Iron: 3mg
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