I think as parents, we are always struggling to find new ways to get our children to eat their veggies. Mini Chef Mondays has been a great way as the kids are getting hands on with them and are a big part of the decision making process of cooking.
I love the versatility of zucchini. From my favorite zoodles to zucchini bread and more, it is just a delicious vegetable! Once the farm stands open, the kids and I love to visit and pick out our own seasonal produce. That will be a Mini Chef post for sure in just a few weeks. I love to buy the biggest Zucchini we can find!
These zucchini meatballs are now on our list of our favorite things to do with zucchini!
Let’s get to work grating that zucchini up!
After the zucchini is grated, cook it up over medium-high heat to get rid of any excess water. Then add it together with bread crumbs, Parmesan cheese, Italian seasonings and eggs.
In an oven proof skillet or on a baking sheet, roll out about a dozen zucchini meatballs (about a golf ball sized). Bake for about 20-25 minutes. Serve with your favorite sauce and pasta!
If you don’t have a cast iron skillet, I highly recommend you pick one up. They are an investment that will last you years! This is my grandmother’s!
- 1 tbsp olive oil
- 2 garlic cloves minced
- 2 cups grated zucchini
- salt pepper, basil and italian seasoning to taste
- 1 cup bread crumbs
- 1 beaten egg
- 1/4 cup parmesan cheese
Cook zucchini in olive oil with minced garlic, salt and pepper until extra liquid has been cooked out.
Add to a large bowl with bread crumbs, egg, parmesan cheese and seasonings. Mix together.
Roll about 1 dozen golf ball sized balls.
Lay on a baking sheet or in an oven proof skillet.
Bake until firm, about 20-25 minutes.
Serve with your favorite sauce and pasta.
*This recipe was inspired by Skinnytaste!
I am hosting Mini Chef Mondays along with 8 fabulous bloggers! Read how Mini Chef Mondays started, plus how to link up!
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Be sure to check out each of their Mini Chef posts as well!
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