As a vegetarian, I can’t say that I miss meat dishes all too much. But sometimes, it’d be nice to enjoy some of my old favorites.
Honestly, I think you might like these zucchini meatballs just as much as the real thing, and they’re ready in 40 minutes. Get cookin’.
- Prep Time:10 minutes
- Cook Time:30 minutes
- Total Time:40 minutes
- Servings:13-16 meatballs
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 2 zucchini, shredded
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/4 cup breadcrumbs
- 1/4 cup chopped basil
- 1/4 cup grated parmesan
- 1 egg
Preheat oven to 375ºF.
Sauté the garlic in olive oil over medium-high heat for about a minute. Add in the zucchini, salt, and pepper and cook until water evaporates, about 5-10 minutes.
Strain the zucchini through a colander to get out all the remaining moisture. Transfer to a bowl.
Add the breadcrumbs, basil, parmesan, and egg to the zucchini and mix.
Form into balls using an ice cream scoop.
Brush the top of the zucchini balls with olive oil and place in the oven for 20-25 minutes until the top is golden.
Heat up the tomato sauce sauce in a pan. Transfer the balls into the sauce and let simmer for a few minutes, spooning sauce over each meatball.
Serve with pasta or crusty bread and dig in.