Name: Zucchini Meatballs Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 medium zucchinis; 1 tsp salt; 1 egg; 1/2 cup ricotta cheese; 1/2 cup breadcrumbs; 1 tsp Italian seasoning; 2 tbsp fresh basil, chopped; 2 tbsp fresh parsley, chopped; 1/2 tsp black pepper; 2 tbsp olive oil; 1/2 onion, diced; 2 cloves garlic, minced

Why You’ll Love This Recipe

Zucchini meatballs are a great way to incorporate more vegetables into your meals without sacrificing flavor. With their moist, tender texture and Italian-inspired seasoning, they provide the satisfaction of traditional meatballs but in a lighter, vegetarian form. Plus, they’re easy to make, customizable, and perfect for a variety of dishes, whether you want them with marinara sauce, pesto, or served as a snack with dipping sauce.

Ingredients

2 medium zucchinis
1 1/4 cups Panko bread crumbs
1/2 cup Parmesan cheese
1 egg
1 small onion, grated
2 tbsp fresh basil, chopped
3/4 tsp salt (divided)
1 tsp garlic powder
1/4 tsp black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F and line a baking sheet with parchment paper. Set it aside.
Place the grated zucchini in a colander over a plate and sprinkle with 1/4 teaspoon salt. Toss and let it sit for 10 minutes. Squeeze out any excess moisture and pat the zucchini dry using a clean dish towel or cheesecloth.
In a large mixing bowl, combine the zucchini, Panko bread crumbs, Parmesan cheese, egg, grated onion, chopped basil, remaining 1/2 teaspoon salt, garlic powder, and pepper. Mix well.
Shape the mixture into 2-inch balls and place them 1 inch apart on the prepared baking sheet.
Bake the meatballs for 15 to 18 minutes or until the edges are golden brown.
Serve immediately with your favorite dipping sauce, marinara, or pesto.

Servings and Timing

Prep time: 25 minutes
Bake time: 15 minutes
Total time: 40 minutes
Serves: 4-6

Variations

Serve with red sauce: These zucchini meatballs are great when paired with marinara sauce, whether served with pasta or on their own.
Top with pesto: Homemade pesto adds another layer of flavor, making this a delicious option for a different twist.
Add meat: If you’re not following a vegetarian diet, feel free to add sausage or ground beef to the mixture for a heartier version.

Storage/Reheating

Storage: Store leftover zucchini meatballs in an airtight container in the fridge. They will stay fresh for 3 to 4 days.
Freezing: To freeze, bake the meatballs first and let them cool. Then, freeze in a single layer in an airtight, freezer-safe container for up to 3 months. Reheat by baking in the oven at 350°F for about 10-12 minutes.

FAQs

Can I double this zucchini meatball recipe?

Yes, you can easily double the recipe. For the best results, treat the doubled ingredients as two separate batches rather than mixing everything together at once.

Can I make these zucchini meatballs vegan?

Yes! To make them vegan, simply use a plant-based egg substitute and dairy-free cheese. The meatballs will still hold together beautifully.

What kind of sauce goes well with zucchini meatballs?

Zucchini meatballs pair wonderfully with marinara sauce, but they also go well with pesto, a garlic butter sauce, or a creamy Alfredo sauce.

Can I use regular breadcrumbs instead of Panko?

Yes, you can use regular breadcrumbs instead of Panko, though Panko gives these meatballs a crunchier, lighter texture.

How do I keep the zucchini meatballs from falling apart?

Make sure to squeeze out as much water as possible from the zucchini before mixing it with the other ingredients. The excess moisture can cause the meatballs to become soggy and fall apart.

Can I bake these meatballs in advance?

Yes, you can bake them ahead of time and store them in the fridge or freezer. Simply reheat them when you’re ready to serve.

What can I serve these zucchini meatballs with?

These meatballs pair well with spaghetti, rice, or orzo. They also complement a simple leafy green salad or garlic bread on the side.

How can I make these zucchini meatballs spicier?

Add some crushed red pepper flakes or a pinch of cayenne pepper to the mix for a spicy kick.

Are these zucchini meatballs gluten-free?

To make these gluten-free, simply substitute the Panko breadcrumbs with a gluten-free alternative.

Can I fry these zucchini meatballs instead of baking them?

Yes, you can fry the meatballs in oil over medium heat for about 5 minutes on each side until golden brown, but baking them is a healthier option.

Conclusion

These zucchini meatballs are a simple, flavorful dish that will impress both vegetarians and meat-lovers alike. With their delicious seasoning and light, tender texture, they’re perfect for a variety of occasions—whether served as an appetizer, snack, or part of a full meal. Give them a try next time you’re in the mood for something fresh and satisfying!