Zucchini Meatballs
These meatless zucchini meatballs are made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a pomodoro sauce.
Servings
4
Ready In:
45 minutes
Calories:
259 kcal
Good For:
Entree
Ingredients
- cooking spray
- 1 teaspoon olive oil
- 2 cloves garlic, crushed
- 1-1/4 pounds unpeeled zucchini, grated
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 3 tablespoons chopped basil (plus leaves for garnish)
- 1 cup Italian seasoned breadcrumbs
- 1 large egg, beaten
- 1/4 cup Pecorino Romano cheese, freshly grated, plus more for serving
- 2 cups quick marinara sauce or jarred (I love DeLallo Pomodoro)
- part skim ricotta cheese for serving, optional
Step by Step Instructions
Step 1
Heat the oven to 375° F. Spray a large-rimmed baking sheet with cooking spray.
Step 2
Place the olive oil in a large nonstick skillet over medium heat. When hot add the garlic and sauté until golden, about 30 seconds.
Step 3
Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet, 5 to 7 minutes.
Step 4
Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, beaten egg, Romano cheese and chopped basil.
Step 5
Form the zucchini mixture into 16 balls about 1 oz each, rolling tightly and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 to 25 minutes.
Step 6
Heat the sauce in a large deep skillet to warm the sauce, about 4 to 5 minutes. Add the meatballs to the sauce and simmer for 5 minutes.
Step 7
Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese, if desired.
Step 8
Enjoy!