Zucchini Meatballs
Zucchini Meatballs are about to change the way you think about meatless meals.
If you’re craving a cozy, satisfying dinner recipe but want to skip the meat, you’re in the right place. These veggie-packed bites are hearty, flavorful, and surprisingly simple to make.
You won’t miss the meat once you taste how tender and delicious these meatballs turn out.
Whether you’re cutting back on meat, cooking for vegetarians, or just trying to use up that zucchini in your fridge, this recipe is a winner.
Serve them over pasta, tuck them into subs, or enjoy them on their own with your favorite marinara sauce—either way, this plant-based twist is sure to impress.
How to Make Vegetarian Zucchini Meatballs
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- Start by grating 2 cups of zucchini and squeezing out the excess moisture using a towel and a sprinkle of salt. This step is key to avoid soggy meatballs.
Tip: Fresh, firm zucchini has the best flavor and texture. If yours feels too soft or spongy, it might be too watery for this recipe. - In a mixing bowl, combine the drained zucchini with breadcrumbs, grated cheese, Italian seasoning, garlic, salt, pepper, and a beaten egg.
- Mix until fully combined, then roll the mixture into 12 small, golf ball-sized meatballs.
- For easy cleanup and even browning, line your baking sheet with parchment paper before adding your zucchini balls.
- Drizzle them with olive oil, and bake at 350°F for 20–25 minutes until golden brown.
Yes! Let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Reheat in the oven or air fryer for best texture.
They’re delicious with marinara and pasta, stuffed in a sub roll, or served as an appetizer with dipping sauce.
Absolutely—just use gluten-free breadcrumbs and double-check your cheese and seasoning labels to be sure.
They may be too wet. Make sure you’ve squeezed the zucchini thoroughly and added enough breadcrumbs to bind the mixture.
Yes! Air fry at 375°F for 10–12 minutes, flipping halfway through, until golden brown and crisp.
KitchenAid Fresh Prep Slicer/Shredder, 1, WhiteOXO Good Grips Box Grater
Looking for more ways to use up that garden zucchini or round out your dinner menu? You’ll love these tasty ideas too!
- Cheesy Zucchini Casserole is a comforting, crowd-pleasing side dish recipe loaded with creamy cheese and tender zucchini—perfect for family dinners.
- Bisquick Zucchini Bread is an easy and flavorful quick bread recipe that’s perfect for breakfast, snacking, or even gifting.
- Delicious Pasta Recipes are always a win—browse through for simple, satisfying dishes that pair perfectly with your zucchini meatballs.
Zucchini Meatballs Recipe
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
- Grate the zucchini using a box grater or food processor.
- 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.
- 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.
- 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.
- 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.
- Enjoy warm.
Notes
- If the mixture feels too wet, add extra breadcrumbs until it holds together.
- Want more crisp? Pop them under the broiler for the last 2 minutes of baking.
- These freeze beautifully—just cool, freeze in a single layer, and reheat in the oven when ready to serve.
What a great idea for a meatless Monday meal! And a great way to incorporate more veggies without making it too obvious! My son doesn’t mind eating them, but my husband does 😉
These would go perfectly with zoodles!
Yay for meatless meatballs! I have some zucchini from Door to Door that I’m going to make these with, thanks!
These sound delicious!! I love zucchini, it’s definitely one of my favorites! 🙂 I will have to make this for the kids and I one day! The hubs definitely wouldn’t go for it, unfortunately!
It doesn’t say what temp to bake the meatballs at and it doesn’t say when to add the olive oil.
I updated it. Thank you!
Can you freeze the zucchini meatballs?
Absolutely!
Should I Cooke before freezing? Or freeze raw?
I think they will freeze better cooked.
Thanks for all the yummy recipes, getting ready for Easter w/ my family! These veggie meatballs are the bomb.com! Love ’em! 😀
love this recipe so easy to make. part of my family twice a month.
Love to hear that!