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.
- cooking spray
- 1tspolive oil
- 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
Heat the oven to 375 degrees F. Spray a large rimmed baking sheet with cooking spray.
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.
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.
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.
Form the zucchini mixture into 16 balls about 1 ounce each, rolling tightly, then transfer to the prepared baking sheet.
Spray the top and bake for about 20 to 25 minutes until firm and browned.
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.
Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese if desired.
- 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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