Zucchini Meatballs
Super easy and fluffy zucchini "meatballs" are 100% meatless and tasty.
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Tomato Sauce, (for dipping, optional)
- 1 cup1 cup1 cup Zucchini, (drained and shredded)
- 1 whole1 whole1 whole Garlic, (pressed or chopped small)
- 0.333 cup0.333 cup0.333 cup Breadcrumbs
- 0.25 cup0.25 cup0.25 cup Parmesan Cheese
- 1 whole1 whole1 whole Egg
- 2 Tbsp2 Tbsp2 Tbsp Parsley
- 1 Tbsp1 Tbsp1 Tbsp dried Oregano
- 1 tsp1 tsp1 tsp Salt and Pepper
Get Ingredients with
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
Notes
Great for making ahead and air-frying them before guests arrive!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Nut Free Pescetarian Shellfish Free VegetarianThis 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. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.