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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
minutes
Cook Time:
28
minutes
minutes
Course:
Main Course
Cuisine:
Italian
Keyword:
vegetarian meatballs, vegetarian zucchini meatballs, zucchini meatballs
Servings:
4
Calories:
220
kcal
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.
Drain them on a cheesecloth and remove excess moisture.
On a skillet add the olive oil and sauté the zucchini and garlic until cooked.
Drain to remove excess moisture.
Add the breadcrumbs and the romano cheese to the zucchini mixture.
Add one large egg and the chopped basil and mix well together.
Grab a small amount of the mixture and shape it into a round ball. Place the balls on a baking tray
Add a little bit of oil spray before baking them at 375F for 15 to 20 minutes.
Heat the marinara sauce on a skillet and add the zucchini meatballs.
Simmer for 7-8 Minutes until meatballs have absorbed sauce.
Serve with grated cheese.
Video
Nutrition
Calories:
220
kcal
|
Carbohydrates:
32
g
|
Protein:
11
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
48
mg
|
Sodium:
1084
mg
|
Potassium:
834
mg
|
Fiber:
5
g
|
Sugar:
10
g
|
Vitamin A:
1036
IU
|
Vitamin C:
35
mg
|
Calcium:
172
mg
|
Iron:
3
mg
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