Zucchini is one of the most popular veggies to use in vegetarian and low-carb and recipes — think zoodles, zucchini pizza, fritters, etc. But have you ever used it as a replacement for a meatball? Turns out you can!
You won’t be missing the ground meat in these meatless zucchini balls. Made with grated zucchini, seasoned bread crumbs, Parmesan cheese, fresh basil — this is a vegetarian’s dream come true! We’ve got your meatless Monday dinner covered with these deceptively delicious zucchini meatballs. All you need to make this plant-based meal is a box grater and a baking sheet. Make a bunch and save some for later!
Zucchini is one of the most popular veggies to use […]
By Karen Biton-Cohen
zucchini: 3 cups, grated (tightly-packed) about 2 large zucchinis
basil leaves: 1/4 cup, chopped
grated parmesan cheese: 1/2 cup
Italian seasoned breadcrumbs: 3/4 cup
egg: 1, large
salt: 1/4 teaspoon
black pepper: 1/8 teaspoon
olive oil spray
Step 1: Preheat oven to 375 degrees F and line a baking sheet with parchment paper or silicone baking mat. Place grated zucchini (you can use a box-grater) in a clean kitchen towel and wring out as much as the liquid as you possibly can.
Step 2: Place the wrung out grated zucchini in a large bowl, along with the chopped basil, parmesan cheese, bread crumbs, egg and salt and pepper. Mix well until fully combined.
Step 3: Shape the mixture into 16 equal sized "meat balls." Place on baking sheet and spray tops with olive oil spray.
Step 4: Bake in preheated oven until the centers are solid and tops are golden. Gently toss the baked zucchini meatballs in warmed up tomato sauce of choice and serve with whole grain pasta.