Main Dishesbluejeanchef5.0
Zucchini “Meatballs” - Oven Version
These zucchini "meatballs" are a perfect meal to serve to friends and family of all different eating lifestyles. They are a fantastic stand in for traditional meatballs in texture and are a little better for you than all beef or pork meatballs from a health standpoint.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- colander
- bowl
- baking sheet
- pan
📝 Preparation Steps
1
Pre-heat the oven to 375°F.
2
Line a colander with a clean kitchen towel. Add the grated zucchini and onions. Sprinkle the salt over top and let the colander sit in the sink for ⏱️ 10 minutes to draw out the moisture. Wring the kitchen towel tightly to squeeze out the water.
grated onion2 tablespoons
3
Transfer the zucchini to a bowl and add the breadcrumbs, Parmesan cheese, oregano, parsley and eggs. Season with salt and freshly ground black pepper. Mix until well combined.
dried breadcrumbs1 cupdried oregano1 teaspooneggs (beaten)2Freshly ground black pepper
4
Shape and roll the mixture into 12 balls. Pour two big glugs of olive oil on a baking sheet. Place the shaped balls on the baking sheet and roll to coat all sides with olive oil.
Olive oil
5
Bake at 375°F for ⏱️ 30 minutes. Rotate the balls a few times during the cooking process to evenly brown all side of the balls.
6
Bring the quick tomato sauce to a simmer on the stovetop and add the zucchini “meatballs” to the pan.
7
Sprinkle the fresh basil over top. Serve the zucchini “meatballs” over pasta, with toasted Italian bread, or on their own with ricotta or Parmesan cheese if desired.
Nutrition Facts
calories
240 kcal
fat Content
8 g
serving Size
3 meatballs
fiber Content
4 g
sugar Content
9 g
sodium Content
1328 mg
protein Content
13 g
trans Fat Content
0.01 g
cholesterol Content
93 mg
carbohydrate Content
32 g
saturated Fat Content
3 g
unsaturated Fat Content
3 g
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