Zucchini Meatballs

Total Time Prep: 25 min. Bake: 15 min.
Yield 16 meatballs
Test Kitchen Approved
Vegetarian zucchini meatballs will be a welcome addition to spaghetti night, or serve them as an appetizer with marinara sauce. Made with Panko bread crumbs, Parmesan cheese, onion, basil and garlic, these tiny bites are full of flavor.

Ingredients

  • 3 cups shredded zucchini
  • 1 cup Italian-style panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 tablespoons grated onion
  • 1 tablespoon minced fresh basil
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper

Directions

  1. Preheat oven to 400ºF. Line a baking sheet with parchment paper; set aside.
  2. Place zucchini in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 10 minutes. Squeeze zucchini to remove excess liquid. Pat dry.
  3. In a large bowl combine zucchini, bread crumbs, Parmesan, egg, onion, basil, remaining 1/2 teaspoon salt, garlic powder and pepper.
  4. Shape zucchini mixture into 2-in. balls; place 1-in. apart on prepared baking sheet. Bake until edges are golden brown, 15-18 minutes.

Nutrition Facts

4 meatballs: 188 calories, 9g fat (1g saturated fat), 51mg cholesterol, 958mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 6g protein.

These vegetarian zucchini meatballs are the perfect addition to spaghetti night, or try serving them as an appetizer with marinara sauce! With ingredients like panko bread crumbs, parmesan cheese, onion, basil and garlic, these tiny bites are full of flavor. —Julie Andrews, Rockford, Michigan
Recipe Creator

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