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Zucchini Meatballs

by Pierce Abernathy featured in Spinach Pasta Vs. Zucchini Pasta

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

  • cooked pasta
  • marinara sauce
    Calories 279
    Fat 11g
    Carbs 34g
    Fiber 3g
    Sugar 5g
    Protein 10g

Estimated values based on one serving size.

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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!
 

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