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    Zucchini “Meatballs"

    OMG! So tasty.

    Zucchini “Meatballs"

    Here's a video that shows you how to make them:

    View this video on YouTube


    Makes 15 meatballs

    4 zucchinis

    1 large egg

    1 cup ricotta cheese

    1 cup bread crumbs

    1 tablespoon Italian seasoning

    3 tablespoons fresh basil, chopped

    3 tablespoons fresh parsley, chopped

    1 tablespoon salt

    1 teaspoon pepper

    2 tablespoons olive oil

    1 medium onion, diced

    2 cloves garlic, chopped


    1. Remove each end of the zucchinis and use a cheese grater to shred into a large mixing bowl.

    2. Sprinkle salt over shredded zucchini, toss, and let rest for 20 minutes to pull out excess moisture.

    3. Preheat oven to 375˚F/190˚C.

    4. Using a dish towel/cloth squeeze out excess liquid from the shredded zucchini.

    5. Move the zucchini to a dry mixing bowl and add the remaining ingredients.

    6. Stir until evenly mixed and form into golf ball-sized balls.

    7. Bake in a preheated oven for 30-40 minutes or until browned, flipping halfway through.

    8. Serve over pasta with your choice of sauce.

    9. Enoy!