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94% would make again

Zucchini Meatballs

Tasty Team

Inspired by


for 5 servings

  • 4 zucchinis
  • 1 tablespoon salt
  • 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 pepper
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped

For Serving

  • 4 cups cooked pasta (800 g)
  • marinara sauce

Nutrition Info

    Calories 832
    Fat 16g
    Carbs 138g
    Fiber 8g
    Sugar 11g
    Protein 31g

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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