Description
Delicious vegetarian meatballs made with zucchini, breadcrumbs, cheese (or nutritional yeast), and herbs—baked to golden perfection.
Ingredients
- 2 medium zucchinis, grated
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese (or nutritional yeast for vegan option)
- 1 large egg (or flax egg for vegan option)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- Olive oil for cooking
Instructions
- Grate the zucchinis and place them in a kitchen cloth or fine mesh strainer. Squeeze out the excess moisture to avoid watery meatballs.
- In a large bowl, combine the grated zucchini, breadcrumbs, Parmesan cheese (or nutritional yeast), egg (or flax egg), minced garlic, oregano, basil, salt, black pepper, and red pepper flakes.
- Using your hands, mix until well combined. Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Lightly coat the parchment-lined baking sheet with olive oil to prevent sticking.
- Arrange the zucchini meatballs on the prepared baking sheet, leaving space between each one.
- Bake in the preheated oven for 25‑30 minutes, flipping halfway through for even browning.
- Check for doneness: the meatballs should be golden brown and firm to the touch. Remove from the oven and let cool slightly.
- Serve while slightly warm or at room temperature.
Notes
- Use firm, vibrant zucchinis for best texture; avoid those that are soft or blemished. :contentReference[oaicite:0]{index=0}
- Draining the zucchini thoroughly is essential to prevent soggy meatballs. :contentReference[oaicite:1]{index=1}
- Parmesan can be substituted with nutritional yeast to make it vegan. :contentReference[oaicite:2]{index=2}
- Breadcrumbs may be replaced with gluten‑free oats or crushed gluten‑free crackers for gluten‑free version. :contentReference[oaicite:3]{index=3}
- You can freeze cooked meatballs (on a baking sheet first, then bag) for up to 3 months. :contentReference[oaicite:4]{index=4}
- Reheat in oven at about 350°F (175°C) until warmed through, about 15‑20 minutes. :contentReference[oaicite:5]{index=5}
Nutrition
- Serving Size: 1 serving (of 4)
- Calories: 210 kcal
- Fat: 10g
- Protein: 8g
