These zucchini "meatballs" are a perfect meal to serve to friends and family of all different eating lifestyles. They are a fantastic stand in for traditional meatballs in texture and are a little better for you than all beef or pork meatballs from a health standpoint.
Servings: 4makes 12 meatballs
2cupsgrated packed zucchini(about 2 medium zucchini)
½cupgrated Parmesan Reggiano cheese
1tablespoonfresh chopped parsley
Freshly ground black pepper
2cupsQuick Marinara Sauce or jarred sauce
Line a colander with a clean kitchen towel. Add the grated zucchini and onions. Sprinkle the salt over top and let the colander sit in the sink for 10 minutes to draw out the moisture. Wring the kitchen towel tightly to squeeze out the water.
Transfer the zucchini to a bowl and add the breadcrumbs, Parmesan cheese, oregano, parsley and eggs. Season with salt and freshly ground black pepper. Mix until well combined.
Shape and roll the mixture into 12 balls. Pour two big glugs of olive oil on a baking sheet. Place the shaped balls on the baking sheet and roll to coat all sides with olive oil.
Air-fry at 375°F for 20 minutes. Rotate or turn the meatballs a once or twice during the cooking process to evenly brown all side of the balls.
Bring the quick tomato sauce to a simmer on the stovetop and add the zucchini “meatballs” to the pan.
Sprinkle the fresh basil over top. Serve the zucchini “meatballs” over pasta, with toasted Italian bread, or on their own with ricotta or Parmesan cheese if desired.
Zucchini “Meatballs” - Air Fryer Version
Amount Per Serving (3 meatballs)
Calories 242Calories from Fat 72
% Daily Value*
Saturated Fat 3g15%
Trans Fat 1g
Vitamin A 1046IU21%
Vitamin C 28mg34%
* Percent Daily Values are based on a 2000 calorie diet.