Zucchini Meatballs Recipe
These zucchini meatballs are a delicious meatless twist on a classic! Made with fresh zucchini, breadcrumbs, cheese, and Italian seasoning, they bake up tender on the inside and golden on the outside. Perfect for serving with pasta, in subs, or as a simple appetizer with your favorite sauce.
Ingredients
- 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
- ¼ cup parmesan cheese
Instructions
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Grate the zucchini using a box grater or food processor.
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Place it in a clean kitchen towel, sprinkle lightly with salt, and squeeze out as much liquid as possible. This step keeps the meatballs from being soggy.
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In a large mixing bowl, combine the grated zucchini, breadcrumbs, parmesan cheese, Italian seasoning, fresh basil, minced garlic, salt, pepper, and beaten egg. Stir until everything is well combined.
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Using your hands or a small cookie scoop, form the mixture into 12 small balls, about the size of a golf ball. Place them in a single layer on a parchment-lined baking sheet.
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Drizzle a little olive oil over the tops of the meatballs to help them brown. Bake at 350°F for 20–25 minutes, or until golden brown and firm.
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Enjoy warm.
Recipe Notes
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If the mixture feels too wet, add extra breadcrumbs until it holds together.
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Want more crisp? Pop them under the broiler for the last 2 minutes of baking.
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These freeze beautifully—just cool, freeze in a single layer, and reheat in the oven when ready to serve.