Zucchini Meatballs are a delicious vegetarian twist on the classic. They’re packed with flavour and made with grated zucchini, breadcrumbs, onion, garlic, and herbs. Serve them with pasta, in a sub, or on their own for a tasty and nutritious meal!
Zucchini Meatballs are as fulfilling as the original version and are only made of zucchini, breadcrumbs, garlic, and onions. They are baked in the oven and barely use oil for an extra healthy bite. I saw this recipe in many places online, but most of them only contain zucchini. I’ve done vegetarian meatballs with extra onion, garlic, and flat-leaf parsley for additional flavour for this particular recipe.
Zucchini’s Water
Zucchinis are often underrated; their taste is mild because they contain so much water, which is 95% of the veggie, and their texture is soft and mushy as soon as you cook them. For this recipe, we’ll cook the grated zucchini and onion at first to release most of the water they contain so it will concentrate the flavour. All left to do is make some nice, tasty mini-balls with it. The consistency and texture of those zucchini meatballs are firm and heavy, just like a meat version. You might even be able to fool your guests or family members.
Fun Facts about Zucchini
This green elongated veggie is full of surprises; here are a few:
- When choosing a zucchini, aim at the smallest possible; the more flavour it will have!
- Zucchini is technically a fruit., because it comes from a flower. Which is also edible.
- Zucchinis are also called courgettes.
- They are higher in potassium than bananas.
Variations
The leftovers make a fantastic filling for a sub sandwich or can be added to a warm minestrone—they’re also great next to rice, bulgur, or mashed potatoes.
Other Pasta Dishes
Zucchini Meatballs Pasta
Ingredients
- 2 zucchini (grated )
- 380 ml tomato sauce (marinara type)
- 100 g breadcrumbs (or panko)
- 1 egg
- 1 garlic clove
- 1/2 white onion
- 2 tbsp olive oil
- 1 handful parsley
- salt and pepper
Instructions
- Grate the zucchini, onion and add salt to it.
- In a big pan, cook with olive oil, at medium-high heat, the zucchini, the onion and the garlic for 10 minutes or until almost all the water is evaporated.
- Drain the leftover juice from the zucchini by pushing it through a fine-meshed sieve with a spoon.
- Add the egg, parsley, salt and pepper to the zucchini pulp and mix.
- Form small balls, with oiled hands, and add to baking tray (covered with parchment).
- Spray them or brush them with olive oil.
- Cook in the oven for 20-25 minutes at 180°C (350°F) (until turning light brown)
- In a skillet, warm up the tomato sauce, add the zucchini balls and serve on pasta.
Notes
Nutrition
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4 Comments
Such a great idea for a vegetarian meatball. Your process photos are so helpful. I’m excited to use this recipe partially because we love pasta dishes, and also because our garden is about to explode with so much zucchini! 🙂
Simple, satisfying dish that’s easy to make and enjoy! Thank you for sharing the recipe!
I tried the Zucchini Meatballs Pasta and it was amazing! The zucchini meatballs were so tasty and paired perfectly with the pasta and sauce. It was a hit at dinner, and I love that it’s a lighter option without sacrificing flavor.
These “meatballs” were amazing! Such a light and flavorful dish, perfect for the summer!