Description

These Zucchini Meatballs are a healthy, vegetarian-friendly alternative to traditional meatballs. Packed with grated zucchini, ricotta cheese, and a mix of fresh herbs, they are perfect for anyone looking to enjoy a meatless meal. Great for pasta, sandwiches, or as appetizers, these zucchini meatballs are flavorful, easy to make, and versatile. Serve them with marinara sauce or your favorite dip for a satisfying meal.

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

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Instructions

Prepare the Zucchini: Grate the zucchinis and sprinkle them with salt. Let rest for 20 minutes to draw out excess moisture, then squeeze out the water using a clean towel.
Sauté Aromatics: Heat olive oil in a skillet. Cook diced onion for 3-4 minutes until translucent, then add minced garlic and cook for another minute until fragrant.
Combine Ingredients: In a large bowl, combine the squeezed zucchini, sautéed onion and garlic, egg, ricotta cheese, breadcrumbs, Italian seasoning, chopped basil, parsley, and black pepper. Mix well.
Form Meatballs: Shape the mixture into golf ball-sized balls.
Bake: Preheat the oven to 375°F (190°C). Place meatballs on a parchment-lined baking sheet and bake for 30-40 minutes, flipping halfway through.
Serve: Serve with pasta, marinara sauce, or enjoy as an appetizer.

Notes

Variations: Add mozzarella cubes for a cheesy center, or incorporate red pepper flakes for a spicy kick.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Course, Appetizer
Method: Baking
Cuisine: Italian, Vegetarian