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
Photo by Rebcca Siminov
  • 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.

    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