These zucchini meatballs are a perfect meatless alternative, packed with flavor and nutrition. Whether you’re looking for a lighter option or just love incorporating more veggies into your meals, these are a satisfying dish.
Ingredients:
- 2 medium zucchinis, grated
- 1 cup breadcrumbs (use panko for extra crunch)
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and pepper, to taste
- Olive oil (for frying or baking)
Instructions:
- Prepare the Zucchini:
- Grate the zucchinis and place them in a colander. Sprinkle with a bit of salt and let sit for 10-15 minutes to release excess moisture. Afterward, press the zucchini with a paper towel or cloth to remove any remaining water.
- Mix the Ingredients:
- In a large bowl, combine the grated zucchini, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper. Mix everything together until well combined.
- Form the Meatballs:
- Take a small amount of the mixture and roll it into a ball, about the size of a golf ball. Repeat with the remaining mixture.
- Cook the Meatballs:
- For baking: Preheat your oven to 400°F (200°C). Place the meatballs on a lined baking sheet, brush them with olive oil, and bake for about 20-25 minutes, or until golden and firm.
- For frying: Heat olive oil in a skillet over medium heat. Fry the meatballs for 3-4 minutes on each side until crispy and golden.
- Serve:
- Serve the zucchini meatballs with marinara sauce, pasta, or as part of a sub sandwich. They can also be enjoyed on their own as a tasty appetizer.
Enjoy these flavorful zucchini meatballs as a satisfying vegetarian alternative!
