Zucchini Meatballs (Edit recipe)

Super easy and fluffy zucchini "meatballs" are 100% meatless and tasty.

20 minutes

18 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	13
Fat:	0 g
Carbohydrates:	2 g
Protein:	1 g
Cholesterol:	1 g
Sodium:	107 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by The Taste of Montreal

Serves: 16

Ingredients

2 Tbsp Tomato Sauce, (for dipping, optional)
1 cup Zucchini, (drained and shredded)
1 whole Garlic, (pressed or chopped small)
0.333 cup Breadcrumbs
0.25 cup Parmesan Cheese
1 whole Egg
2 Tbsp Parsley
1 Tbsp dried Oregano
1 tsp Salt and Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400˚F
Spray a baking sheet with olive oil or non-stick spray, set aside
Use a box grater to grate the zucchini into a clean towel or mashed potato press (drain as much water as you can)
Press in your garlic with a press
Add the shredded zucchini, garlic, egg, breadcrumbs, parmesan, chives, parsley, basil, oregano, salt and pepper to a medium bowl
Mix well to combine
Shape a tablespoon of the mixture into your hands to create small balls
Bake for 15-18 minutes in the preheated oven until golden
Dip into your sauce of choice and enjoy