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94% would make again

Zucchini Meatballs

Savor the flavors of these scrumptious Zucchini Meatballs, a perfect vegetarian twist on a classic dish. Packed with zucchini, Parmesan, and bread crumbs, these delightful bites will have everyone coming back for seconds!

Tasty Team
May 05, 2023
Zucchini Meatballs

Inspired by skinnytaste.com

Ingredients

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.

Preparation

  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!
Zucchini Meatballs

Inspired by skinnytaste.com