Zucchini Meatballs- Grated zucchini, garlic, and fresh basil are bound together with Italian flavored breadcrumbs, romano cheese, and eggs to create these flavorful, vegetarian meatballs. Serve zucchini meatballs with your favorite marinara sauce for a delectable appetizer, light lunch, or dinner option that will please a crowd.
School is out, and summer is in full swing, which means BBQs and parties galore! Zucchini meatballs are the perfect addition to your next get-together. Zucchini is a type of squash that is usually green but can also be yellow or white. It has a mild flavor and is very versatile. When grated, zucchini makes a great addition to meatballs, giving them a little extra moisture and flavor.
Zucchini meatballs are a healthy and delicious alternative to traditional meatballs, and they are easy to make. They're healthy, delicious, and, most importantly, easy to make. So gather your friends and family around the table and dig in! These vegetarian meatballs are the perfect addition to your next get-together.
Why You'll Love This Zucchini Meatball Recipe
- Great For Parties- Zucchini meatballs are perfect for your next party or potluck. They're easy to make ahead of time and can be served either hot or cold.
- Flavorful- These tasty meatballs are packed with flavor. The combination of fresh zucchini, garlic, and Romano cheese is simply delicious.
- Versatile- Serve these meatballs as an appetizer or main course. They're perfect for a summer BBQ, light lunch, or a casual weeknight dinner.
- Simple Ingredients- This recipe calls for just a few simple ingredients that you probably already have in your kitchen.
- Packed With Veggies- Zucchini meatballs are a great way to sneak some extra veggies into your diet. Each meatball is bursting with delicious and nutritious zucchini.
Equipment Needed To Make Zucchini Meatballs
- Vegetable Grater
- Large Bowl
- Stirring Spoon
- Baking Sheet
Ingredients For Making Vegetarian Zucchini Meatballs
- Olive Oil
- Italian Breadcrumbs
- Romano Cheese
- Marinara Sauce
How To Make Meatballs With Zucchini
Grate the zucchini on a coarse grater and drain it in a cheesecloth to remove any extra moisture. Sauté the zucchini and garlic in a heated pan with olive oil until soft, and drain once more. To the zucchini mixture, add the breadcrumbs and Romano cheese.
Add the egg and chopped basil, and combine well. Roll the mixture into balls with your hands and place each one on a baking sheet. Before baking the meatballs in the oven for about 20 minutes, spray them with a light layer of oil. While the meatballs are cooking, simmer the marinara sauce in a pan. Add heated sauce over the meatballs and serve.
What to Serve/Pair With Zucchini Meatballs
- Appetizer- Zucchini meatballs with toothpicks and marinara sauce on the side is a great party idea.
- Side Salad- A simple green side salad is the perfect complementary dish for zucchini meatballs.
- Rice- A great option is to serve these meatballs over a bed of rice.
- Pasta- Serve the meatballs and sauce over your favorite pasta for a complete meal.
- Vegetables- Sautéed vegetables make a great addition to this dish.
- Bread- Serve the zucchini meatballs with some crusty bread for dipping in the sauce.
Popular Substitutions & Additions
There are endless possibilities when it comes to creating your own unique spin on this recipe. Feel free to experiment and add in your favorite ingredients. Some popular substitutions and additions include:
- Replacing the breadcrumbs with gluten-free breadcrumbs
- Adding in ½ cup of finely chopped onion
- Including ¼ teaspoon of crushed red pepper flakes for a little bit of heat
- Swapping out the Romano cheese for Parmesan cheese
- Using fresh parsley instead of basil
- Including ¼ cup of chopped sun-dried tomatoes
How To Reheat & Store Vegetarian Zucchini Meatballs
Best Way To Store Meatballs Made With Zucchini?
Zucchini meatballs are stored best in an airtight container in the refrigerator.
How Long Will Zucchini Meatballs Last In the Fridge?
If stored correctly in an airtight container, vegetarian zucchini meatballs will last up to 3 days in the refrigerator.
Can I Freeze These Vegetarian Zucchini Meatballs?
Yes! This recipe freezes very well. Once the meatballs have been cooked, let them cool completely. Place them in a freezer-safe container, and they will last up to 3 months in the freezer.
When reheating the frozen meatballs, be sure to defrost them thoroughly before cooking. The best way to do this is to place them in the refrigerator overnight to thaw.
How Do I Reheat Meatballs With Zucchini?
You may reheat zucchini meatballs in a variety of ways. For one, you can place them in an oven at 350 degrees for 10 minutes or until they are thoroughly heated. They can also be warmed over medium heat in the skillet.
Vegetarian Zucchini Meatballs FAQs
Do I have to use the marinara sauce with these zucchini meatballs?
No, you can use any type of sauce that you like. Alfredo sauce or even a simple tomato sauce would be delicious.
Can I make these meatballs ahead of time?
Yes! You can easily make this recipe ahead of time. Zucchini meatballs will keep in the refrigerator for 3 days or in the freezer for up to 3 months.
Do I have to use zucchini in this recipe?
No, you don't have to use zucchini in this recipe. You could replace the zucchini with shredded carrots, cauliflower, or broccoli.
What can I use in place of breadcrumbs?
If you are looking for a gluten-free option, you can use almond flour or ground oats in place of breadcrumbs. Both of these options will work just as well in this recipe.
Do I have to use garlic in this zucchini meatball recipe?
No, garlic is not required for this recipe. However, we do think it adds a nice flavor to the dish. If you're not a fan of garlic, feel free to omit it from the recipe.
Can I add other herbs to this recipe?
Yes! This recipe is very versatile, and you may add other herbs to the mixture. Some popular options include oregano, thyme, and rosemary.
Don't Forget To Come Back And Let Me Know How Your Vegetarian Zucchini Meatballs Turned Out!
- 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
- 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.