Zucchini Meatballs
Savor the flavors of these scrumptious Zucchini Meatballs, a perfect vegetarian twist on a classic dish. Packed with zucchini, Parmesan, and bread crumbs, these delightful bites will have everyone coming back for seconds!
Instructions
- 1
Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
- 2
Preheat the oven to 375˚F (190˚C).
- 3
Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
- 4
Bake for 30-40 minutes, or until browned, flipping halfway through.
- 5
Serve over pasta with marinara sauce.
- 6
Enoy!
Recipe from tasty.co
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Ingredients (14)
- •4 zucchinis
- •1 tablespoon salt
- •1 large egg
- •1 cup ricotta cheese
- •1 cup bread crumbs
- •1 tablespoon Italian seasoning
- •3 tablespoons fresh basil, chopped
- •3 tablespoons fresh parsley, chopped
- •1 teaspoon pepper
- •2 tablespoons olive oil
- •1 medium onion, diced
- •2 cloves garlic, chopped
- •n/a
- •n/a
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