Zucchini "meatballs". These vegetarian Zucchini Meatballs are delicious! Made with grated zucchini, Pecorino Romano, basil, bread crumbs and egg with a pomodoro sauce. Using a dish towel, squeeze out excess liquid from the shredded zucchini.
Transfer the dried zucchini to a clean bowl.
Today I would like to share with you my Zucchini meatballs recipe.
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You can have Zucchini "meatballs" using 7 ingredients and 8 steps. Here is how you cook it.
Ingredients of Zucchini "meatballs"
- It's of zucchinis 2 large.
- It's 1 cup of Italian bread crumbs.
- You need 1 cup of parmesan grated.
- Prepare of basil fresh chopped.
- It's 1 of egg.
- It's of garlic 2 minced.
- It's of olive oil.
Serve Zucchini Meatballs over pasta and sauce with a side of veggies. Enjoy as is or toss with marinara sauce. These Ricotta Zucchini "Meatballs" are melt-in-your-mouth-amazing zucchini meatballs with ricotta and parmesan cheese, topped with a warm and bubbly tomato sauce! These zucchini meatballs are packed with zucchini, cheese and seasonings.
Zucchini "meatballs" step by step
- Pre heat oven 400. Shred your zucchinis..
- Add oil to a saute pan and add garlic. Cook 30 seconds..
- Add zucchini. Salt pepper. Fold and mix on high till water has evaporated. 7 to 10 minutes.
- Drain and cool in a caulinder..
- In a bowl mix bread crumbs, parmesan, zucchini, basil, and egg..
- Roll into little balls. Place on baking dish. Bake 25 or so..
- In a sauté pan add marinara sauce. Add zucchini balls and cook about 5 minutes. Serve over spaghetti. Enjoy..
- You can "fry" the zucchini balls in a saute pan to crisp them up instead of baking..
They make a crowd-pleasing appetizer with marinara sauce for dipping. They're also delicious served with pasta for dinner. Arrange the zucchini meatballs on a nonstick baking sheet. Lay out the meatballs in rows. These zucchini meatballs are a wonderful vegetarian alternative to an Italian classic.