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These baked zucchini meatballs are light, fluffy, and full of fabulous flavor. Enjoy them as an appetizer or for dinner as a vegetarian alternative to meatballs!
Ingredients
- 700 gr zucchini
- 2 tazze bread crumbs
- 2 nr eggs large, lightly beaten
- ¾ tazza parmesan cheese freshly grated
- 2 spicchi garlic chopped
- 1 cucchiaino dried basil or as desired
- 2 cucchiaini dried parsley or as desired
- 1 cucchiaino kosher salt or to taste, if using table salt, use less
- ½ cucchiaino black pepper or to taste
Instructions
- Preheat the oven to 200°C.
- Line a large baking sheet with parchment paper (I use a half sheet, 18" x 13").
- Parchment paper prevents sticking. If you don't have parchment, spray the baking sheet with cooking spray.
- Grate the zucchini using a large-hole grater (or you can use a food processor).
- Place the grated zucchini in the center of a clean kitchen towel. Gather the edges of the towel and squeeze out as much water as possible (do this whenever necessary).
- This step is very important. If you don't squeeze out as much water as possible, you may end up with soggy, crumbly zucchini balls that fall apart.
- Transfer the grated zucchini to a large bowl and add the panko, eggs, Parmesan, garlic, basil, parsley, salt, and pepper; mix until well combined.
- The mixture will be wetter than you're used to when making meatballs, but as long as the balls hold together, it's fine. To test, take a small amount of the mixture and gently squeeze between your hands. If it holds, it's good. If not, add more panko, a little at a time, until it does.
- Form 20 small balls from the zucchini mixture and place them on the prepared baking sheet.
- When forming the balls, I find they are a bit sticky and don't roll as easily between your hands as meatballs do. Instead, I gently squeeze to shape them. It works much better!
- Bake for 15 minutes (use the middle rack of the oven).
- Carefully flip the balls using tongs or a spatula.
- Bake for another 15 minutes or until the balls are golden on top and bottom and firm.
- Serve immediately.
Notes
- I recommend using a light-colored baking sheet so the zucchini balls don't get too dark.
- If using a dark pan, consider using a rack in the top of the oven.
- I use a 2-tablespoon cookie scoop to portion the zucchini mixture, which works perfectly.
- For an appetizer or snack: serve plain or with marinara or ranch dipping sauce.
- The estimated calories refer to 1 ball (without sauces or other accompaniments).
Valori nutrizionali
Prepare in advance
These zucchini meatballs reheat well and are great leftover, meaning you can bake them hours or a day or two ahead and keep them in the fridge until you’re ready to enjoy!
Store leftovers
Store leftover zucchini meatballs in an airtight container in the fridge for up to 3 or 4 days once cooled.
Freezing
Let the baked zucchini balls cool, then place on a baking sheet lined with parchment or wax paper and freeze until firm (this helps prevent sticking together so you can easily pull out just the number you need). Transfer to a freezer bag, remove as much air as possible, and freeze for up to 2 months. Thaw completely in the fridge before reheating.
Reheating
To reheat, place the zucchini meatballs on a baking sheet lined with parchment paper (or sprayed with cooking spray) and bake in a preheated oven at 180°C (356°F) until fully heated through. Or microwave them.
