Make Vegetarian Zucchini Meatballs in Under an Hour

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

Ingredients

• 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

• Step 1

  Preheat oven to 375ºF.

• 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.

  

• Step 3

  Strain the zucchini through a colander to get out all the remaining moisture. Transfer to a bowl.

  

• Step 4

  Add the breadcrumbs, basil, parmesan, and egg to the zucchini and mix.

  

• Step 5

  Form into balls using an ice cream scoop.

  

• 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.

  

• 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.

  

• Step 8

  Serve with pasta or crusty bread and dig in.