Description
These Zucchini Meatballs are a healthy twist on a classic dish, combining grated zucchini with herbs and spices for a flavorful bite. Baked or fried, they are perfect served with marinara sauce for a nutritious meal that satisfies. Enjoy a delicious, guilt-free option thats easy to make!
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1 cup breadcrumbs (preferably whole wheat)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 large egg (or flax egg for a vegan option)
- 1/4 cup marinara sauce (for serving)
- Olive oil (for frying)
Instructions
- Wash the zucchinis thoroughly under running water. Grate the zucchinis using a box grater or a food processor.
- Place the grated zucchini in a clean kitchen towel or cheesecloth. Gather the edges and twist to squeeze out as much moisture as possible.
- In a large mixing bowl, combine the grated zucchini with 1 teaspoon of salt. Let it sit for about 10 minutes to draw out more moisture.
- After 10 minutes, add the breadcrumbs, grated Parmesan cheese (or nutritional yeast), chopped parsley, minced garlic, dried oregano, black pepper, and red pepper flakes (if using) to the bowl. Mix until well combined.
- In a separate small bowl, beat the egg (or prepare a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit for 5 minutes). Add the egg to the zucchini mixture and stir until evenly coated.
- Preheat your oven to 400°F (200°C) if baking. If frying, skip this step.
- Roll the mixture into balls (about 2 tablespoons each) and place them on a baking sheet lined with parchment paper. You should get about 12-15 meatballs.
- If baking, drizzle olive oil over the meatballs and bake for 20-25 minutes, flipping halfway through. If frying, heat olive oil in a skillet over medium heat.
- For frying, carefully place the meatballs in the skillet, cooking for about 4-5 minutes on each side until golden brown and crispy. Do this in batches if necessary.
- Transfer cooked meatballs to a plate lined with paper towels to absorb excess oil.
- Warm up marinara sauce in a small saucepan over low heat. Optionally, add fresh herbs or red pepper flakes for extra flavor.
- Serve the meatballs on a platter, drizzled with marinara sauce or served on the side for dipping. Garnish with additional parsley or Parmesan cheese if desired.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- To reheat, bake at 350°F (175°C) for 15-20 minutes or microwave for 1-2 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes