Zucchini Meatballs
Try this Zucchini Meatballs recipe, or contribute your own.
Try this Zucchini Meatballs recipe, or contribute your own.
- cooking spray
- 1/8 tsp black pepper
- 1 tsp olive oil
- 1 large egg beaten
- 2 garlic cloves crushed
- 1/2 tsp kosher salt
- 1 cup italian seasoned breadcrumbs
- 1 1/4 lbs unpeeled zucchini grated
- 3 tbsp chopped basil plus leaves for garnish
- 1 ounce (1/4 cup) pecorino romano cheese freshly grated, plus more for serving
- 2 cups quick marinara sauce or jarred (i loveâ delallo pom
- part skim ricotta cheese for serving (optional)
- Carbohydrate 10.2570375001069 g
- Cholesterol 53.015 mg
- Fat 2.37059499957581 g
- Fiber 0.752612512459303 g
- Protein 3.71027000012702 g
- Saturated Fat 0.631922374939517 g
- Serving Size 1 1 serving (180g)
- Sodium 415.306075000152 mg
- Sugar 9.50442498764755 g
- Trans Fat 0.308748499992733 g
- Calories 77 calories
Step-by-step
- Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
- Place the olive oil in a large nonstick skillet over medium heat. When hot add the garlic and saute until golden, about 30 seconds.
- Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet, 5 to 7 minutes.
- Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, beaten egg, Romano cheese and chopped basil.
- Form the zucchini mixture into 16 balls about 1 oz each, rolling tightly and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 to 25 minutes.
- Heat the sauce in a large deep skillet to warm the sauce, about 4 to 5 minutes. Add the meatballs to the sauce and simmer for 5 minutes.
- Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese if desired.
My Go-To Zucchini Meatballs: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This zucchini meatball recipe has become a staple in our household. It's surprisingly easy to make, packed with flavor, and a fantastic way to sneak in extra vegetables. The best part? It's adaptable! I often adjust the ingredients based on what I have on hand, and it always turns out wonderfully.
The secret to these amazing zucchini meatballs lies in the preparation. Properly draining the grated zucchini is key to preventing soggy meatballs. I've learned that a good squeeze and a brief high-heat sauté really makes a difference. This ensures the meatballs are light and fluffy rather than dense and heavy. The combination of Italian seasoned breadcrumbs, fragrant basil, and sharp Romano cheese creates a perfectly balanced flavor profile that complements the subtle sweetness of the zucchini. I personally love using Delallo marinara sauce; the quality really shines through.
One of the things I love most about this recipe is its versatility. These meatballs are equally delicious served as is, over pasta, nestled in a comforting bowl of polenta, or even added to a hearty soup. They make a fantastic lunchbox addition for the kids, too. And the cleanup is a breeze – a major plus on a busy weeknight! I usually double the recipe and freeze half for another day, saving me precious time later. The texture holds up beautifully after freezing, making this a fantastic meal prep option.
Beyond the ease and deliciousness, I appreciate the health benefits of this dish. Zucchini is a low-calorie vegetable brimming with vitamins and nutrients. Substituting zucchini for some of the traditional meat in meatballs significantly reduces the fat content, making it a healthier and lighter alternative without sacrificing any of the satisfying flavor. It's a win-win for everyone, especially those watching their waistlines (or just looking for a nutritious and flavorful family meal).
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Herby delight: Experiment with different herbs like parsley, oregano, or thyme.
- Cheese please: Feel free to substitute your favorite cheese for the Romano.
- Make it vegetarian: Omit the egg and add a tablespoon of flaxseed meal mixed with water for binding.
- Meat lover's option: Add cooked ground meat, such as turkey or chicken, for extra protein.
- Slow cooker magic: Simmer the meatballs in the marinara sauce in a slow cooker for a hands-off approach.
This zucchini meatball recipe is more than just a dinner; it's a testament to the power of simple, wholesome ingredients and a little bit of creativity in the kitchen. It's a recipe that has become a cherished part of our family's culinary traditions, and I'm confident it will become one of yours too. So go ahead, give it a try and let me know what you think! I'd love to hear your variations and experiences.
Serving Suggestions:
- Serve over your favorite pasta
- Enjoy as a hearty appetizer with crusty bread
- Add to salads for extra protein and flavor
- Use as a filling for stuffed shells or bell peppers
- Top with a dollop of ricotta cheese and fresh basil
I hope this recipe brings as much joy to your kitchen as it does to mine. Happy cooking!
