
How To Make Zucchini Meatballs
Made with grated zucchini, basil, and Pecorino Romano, these zucchini meatballs are baked until perfectly brown. Pair this vegetarian dish with marinara.
Serves:
Ingredients
- cooking spray
- 1tspolive oil
- 2clovesgarlic,crushed
- 1¼lbszucchini,unpeeled, grated
- ½tspkosher salt
- ⅛tspblack pepper
- 3tbspbasil,chopped, plus leaves for garnish
- 1cupItalian seasoned breadcrumbs
- 1large egg,beaten
- ¼cupPecorino Romano cheese,(1 oz), freshly grated, plus more for serving
- 2cupsquick marinara sauce,or jarred
- ricotta cheese,part skim, for serving, optional
Instructions
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Heat the oven to 375 degrees F. Spray a large rimmed baking sheet with cooking spray.
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Place the olive oil in a large nonstick skillet over medium heat. When hot, add the garlic and saute for about 30 seconds until golden.
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Add the zucchini, season with salt and pepper, and cook on high heat for 5 to 7 minutes until all the water evaporates from the skillet.
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Transfer to a colander to get rid of any excess water. Then move to a large bowl along with the bread crumbs, beaten egg, Romano cheese, and chopped basil.
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Form the zucchini mixture into 16 balls about 1 ounce each, rolling tightly, then transfer to the prepared baking sheet.
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Spray the top and bake for about 20 to 25 minutes until firm and browned.
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Heat the sauce in a large deep skillet for about 4 to 5 minutes to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes.
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Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese if desired.
Nutrition
- Calories: 293.30kcal
- Fat: 11.90g
- Saturated Fat: 2.85g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.93g
- Polyunsaturated Fat: 2.76g
- Carbohydrates: 35.70g
- Fiber: 5.09g
- Sugar: 12.61g
- Protein: 11.55g
- Cholesterol: 57.72mg
- Sodium: 901.03mg
- Calcium: 209.16mg
- Potassium: 881.40mg
- Iron: 3.24mg
- Vitamin A: 90.93µg
- Vitamin C: 28.84mg
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