Zucchini Meatballs: A Delicious Twist on a Classic Favorite
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Learn how to make delicious Zucchini Meatballs. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 medium zucchinis, grated
1 cup breadcrumbs (whole wheat or gluten-free)
1/2 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley
2 cloves garlic, minced
1 large egg, lightly beaten
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 cup marinara sauce (for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This prevents the meatballs from becoming too soggy.
In a large mixing bowl, combine the zucchini, breadcrumbs, Parmesan cheese, parsley, garlic, egg, oregano, salt, and pepper. Mix until all ingredients are well incorporated.
Shape the mixture into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. This should yield approximately 15-20 meatballs.
Brush the tops of the meatballs with olive oil to help them brown nicely in the oven.
Bake for 20-25 minutes, or until the meatballs are golden brown and cooked through.
Serve warm with marinara sauce drizzled over the top or on the side for dipping.
