Main Meals · Pasta and Bread Meals · Vegetarian

Zucchini vegballs pasta

Zucchini meatballs pastaZucchini vegballs pasta is a great vegetarian meal, even fills you up as much as the real meatballs. The zucchini balls are made in the oven, so extra healthy, and will almost make you forget that it isn’t meat. I saw this recipe online, most of them only contains zucchini, I add some onion, garlic and flat leaf parsley to this version.zucmeatPIN

Zucchini meatballs pastaZucchinis are often underestimated, because they contain so much water and get soft and mushy as soon as your cook them. Also zucchini doesn’t have the boldest of flavors… again because it’s filled with water. So… for this recipe, we’ll cook the grated zucchini and onion at first, to release most of it’s water and this way concentrate its flavor. Then make some nice tasty meatballs with it. The consistency of those zucchini meatballs is similar to real ones, as firm, you might even be able to trick your guests or family that it’s meatballs…

“Meatless monday” is a popular thing right now, I’ve heard, well this dish is a great way to start with this new trend. Especially for those meat lovers out there, this recipe will satisfy even the most vegetarian sceptic out there. A step in the right direction for your own health and the planet’s. So, if you are looking for new ways to eat vegetarian, once in a while or a pure 100% vegetarian diet, don’t be shy to check my recipes, it’s full of them. I am no vegetarian, but I do my “vegetarian mondays” on 4 days a week, or try to, so I have quite a few vegetarian recipes.

So let’s make those zucchini meatballs

Zucchini meatballs pasta

Makes 3 portions

  • Zucchini meatballs pasta2 zucchinis grated
  • 1/2 a white onion grated
  • 1 garlic clove finely chopped
  • 1 egg
  • 2 tbsp of olive oil
  • 100g of bread crumbs
  • 1 hand of flat leaf parsley finely chopped
  • salt and pepper

*Bring the oven to 180°C (350F)Zucchini meatballs pasta

  1. Grate the zucchini, onion and add salt to it
  2. In a pot cook with olive oil, at high heat, the zucchini mix and the garlic for 15 minutes or until almost all the water is evaporated
  3. Drain the leftover juice, from the zucchini, mix through a sieve, Zucchini meatballs pastapush down the pulp with a spatula to get rid of all the juice, keep the zucchini water for the tomato sauce (reducing it by half before adding your favorite tomato sauce to it) or discard
  4. Add the rest of the ingredients to the zucchini pulp and mix (I’ve used 85g of bread crumbs in the balls and 15g to coatZucchini meatballs pasta them)
  5. Form small balls, with oiled hands, and add to baking tray (covered with a baking paper or oiled)
  6. Spray them or brush them with a little olive oil
  7. Cook in the oven for 20-25 minutes at 180°C (350F) (until turning light brown)
  8. Add to the warm tomato sauce pot and cover Zucchini meatballs pastathem with sauce
  9. Serve with pasta



Serve with a few shaved pieces of parmesan. Enjoy!

Zucchini meatballs pasta


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