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’.
Zucchini Meatballs
- Prep Time:10 minutes
- Cook Time:30 minutes
- Total Time:40 minutes
- Servings:13-16 meatballs
- Medium
- 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
Ingredients
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Step 1
Preheat oven to 375ºF.
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Step 2
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.
GIF by Rebecca Siminov -
Step 3
Strain the zucchini through a colander to get out all the remaining moisture. Transfer to a bowl.
GIF by Rebecca Siminov -
Step 4
Add the breadcrumbs, basil, parmesan, and egg to the zucchini and mix.
GIF by Rebecca Siminov -
Step 5
Form into balls using an ice cream scoop.
GIF by Rebecca Siminov -
Step 6
Brush the top of the zucchini balls with olive oil and place in the oven for 20-25 minutes until the top is golden.
GIF by Rebecca Siminov -
Step 7
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.
GIF by Rebecca Siminov -
Step 8
Serve with pasta or crusty bread and dig in.
GIF by Rebecca Siminov