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Zucchini Meatballs

from the video Spinach Pasta Vs. Zucchini Pasta ▶︎

by Pierce Abernathy

Inspired by


for 15 meatballs

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


  1. Remove each end of the zucchinis and use a cheese grater to shred into a large mixing bowl.
  2. Sprinkle salt over shredded zucchini, toss, and let rest for 20 minutes to pull out excess moisture.
  3. Preheat oven to 375˚F (190˚C).
  4. Using a dish towel/cloth squeeze out excess liquid from the shredded zucchini.
  5. Move the zucchini to a dry mixing bowl and add the remaining ingredients.
  6. Stir until evenly mixed and form into golf ball-sized balls.
  7. Bake in a preheated oven for 30-40 minutes or until browned, flipping halfway through.
  8. Serve over pasta with your choice of sauce.
  9. Enoy!
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