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.



Ready In:

45 minutes


259 kcal

Good For:



About this Recipe

By: SkinnyTaste

Meatballs are always a favorite!


  • 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


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