Zucchini “Meatballs”

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Zucchini Meatballs are meatless, made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a Pomodoro sauce.

Zucchini "Meatballs" – delicious meatless zucchini meatballs baked and simmered in Pomodoro Sauce.
Zucchini “Meatballs”

These vegetarian meatballs were a HUGE hit in my house, I even let my neighbors and friends try and everyone loved them! Serve them as an appetizer, over zucchini noodles, whole wheat pasta or with a crusty piece of bread on the side. You can see more zucchini recipes like this here.

A few weeks ago I made these awesome eggplant “meatballs” and the most asked question I got in the comments and on Facebook was can you make them with zucchini? Loving the idea, especially since I have a few giant zucchinis on my counter I put this to the test and they turned out awesome! I had to change the recipe a bit from the eggplant one since zucchini is very watery, and they turned out great, even better than the eggplant in my opinion and everyone who tried them, loved them!

 
These meatless meatballs were a HUGE hit in my house, I even let my neighbors and friends try and everyone loved them! Made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a pomodoro sauce.
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Zucchini Meatballs

259 Cals 10 Protein 30 Carbs 12 Fats
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Italian
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.

Ingredients

  • cooking spray
  • 1 tsp olive oil
  • 2 garlic cloves, crushed
  • 1 1/4 lbs unpeeled zucchini, grated
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper
  • 3 tbsp chopped basil, plus leaves for garnish
  • 1 cup Italian seasoned breadcrumbs
  • 1 large egg, beaten
  • 1 ounce 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)

Instructions

  • Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
  • Place the olive oil in a large nonstick skillet over medium heat. When hot add the garlic and saute until golden, about 30 seconds.
  • 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.
  • 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.
  • 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.
  • 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.
  • Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese if desired.

Video

Nutrition

Serving: 4meatballs, Calories: 259kcal, Carbohydrates: 30g, Protein: 10g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 52mg, Sodium: 1182mg, Fiber: 6g, Sugar: 9g
WW Points Plus: 7
Keywords: vegetarian meatballs, vegetarian zucchini meatballs, zucchini meatball recipe, zucchini meatballs

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437 comments

  1. I just made these to have for dinner tonight. I had one large zucchini which was a little smaller than what the recipe calls for. I added in enough grated green pepper and onion to make up the difference. And I also added some extra Italian seasoning, onion powder, and garlic powder when cooking the zucchini mixture down. They just came out of the oven and even without sauce, they are absolutely delicious! Next time, I might add some chopped mushrooms as well to give them a more “meaty“ flavor but the ones I made for dinner tonight are absolutely tasty and I have to walk out of the kitchen before I eat them all before dinner!  These would also make a great appetizer with marinara sauce to dip!

  2. These were good; however, I wasn’t crazy about the texture (not much – bready) and the overpowering flavor of Italian breadcrumbs. I wasn’t able to taste the fresh basil at all.
    They really cry out for something crunchy. Not sure if that could be accomplished by using panko and dried Italian spice instead of the Italian breadcrumbs. I will try that if I make them again. I so wanted to love these…as many, many others do.

  3. I am not sure how much zucchini you are supposed to use to make the meatballs.