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Zucchini Meatballs

by Pierce Abernathy featured in Spinach Pasta Vs. Zucchini Pasta

Inspired by


for 5 servings

  • 4 zucchinis
  • 1 tablespoon
  • 1 large egg
  • 1 cup
    ricotta cheese (250 g)
  • 1 cup
    bread crumbs (115 g)
  • 1 tablespoon
    italian seasoning
  • 3 tablespoons
    fresh basil, chopped
  • 3 tablespoons
    fresh parsley, chopped
  • 1 teaspoon
  • 2 tablespoons
    olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped

For Serving

  • 4 cups
    cooked pasta (800 g)
  • marinara sauce
    Calories 769
    Fat 13g
    Carbs 133g
    Fiber 8g
    Sugar 9g
    Protein 27g

Estimated values based on one serving size.



  1. Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
  2. Preheat the oven to 375˚F (190˚C).
  3. Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
  4. Bake for 30-40 minutes, or until browned, flipping halfway through.
  5. Serve over pasta with marinara sauce.
  6. Enoy!




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