These irresistible vegetarian zucchini meatballs are the perfect meat-free alternative that will satisfy even the most devoted carnivores. Packed with fresh vegetables, herbs, and Parmesan cheese, these golden-brown meatballs offer a delicious way to enjoy zucchini in a completely new form. Serve them with a fresh cucumber and tomato salad for a complete, healthy meal.
Ingredients
For the Zucchini Meatballs:
- 1 medium zucchini (approximately 300g / 10.5 oz)
- 1 medium carrot (approximately 100g / 3.5 oz)
- 1 large egg
- 50g (1.75 oz / ½ cup) grated Parmesan cheese
- 50g (1.75 oz / ½ cup) fine breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 3 tablespoons olive oil (divided)
- Salt to taste
- Black pepper to taste
For the Fresh Salad:
- 1 medium cucumber, diced
- 1 large tomato, diced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
Prepare the Vegetables
- Grate the zucchini and carrot using a coarse grater. Place the grated vegetables in a large bowl and sprinkle generously with salt.
- Let the mixture stand for 10-15 minutes to allow the vegetables to release their juices. This step is crucial for preventing soggy meatballs.
- Drain the excess liquid by placing the salted vegetables in a clean kitchen towel or paper towels. Squeeze firmly to remove as much moisture as possible.
Make the Meatball Mixture
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the drained zucchini and carrot mixture.
- Sauté the vegetables for 5-7 minutes until they’re lightly cooked and any remaining moisture has evaporated. Remove from heat and let cool slightly.
- Combine the ingredients in a large bowl: cooked vegetables, minced garlic, chopped dill, grated Parmesan, egg, breadcrumbs, salt, and pepper.
- Mix thoroughly until all ingredients are well combined and the mixture holds together when pressed.
Shape and Bake the Meatballs
- Preheat your oven to 200°C (400°F).
- Shape the mixture into medium-sized balls, approximately 3cm (1.2 inches) in diameter. You should get about 12-15 meatballs.
- Place the meatballs on a baking sheet lined with parchment paper. Brush each meatball with the remaining olive oil to ensure a golden, crispy crust.
- Bake for 15-20 minutes until the meatballs are golden brown and crispy on the outside.
Prepare the Fresh Salad
- While the meatballs bake, combine diced cucumber, tomato, and fresh parsley in a bowl. Season with salt and pepper to taste.
Serving and Storage
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 people
Calories per serving: Approximately 180 calories
Nutrition Information (per serving)
- Protein: 8g
- Carbohydrates: 12g
- Fat: 11g
- Fiber: 3g
- Sodium: 320mg
Serving Suggestions
Serve these crispy zucchini meatballs immediately while hot, accompanied by the fresh cucumber and tomato salad. They make an excellent appetizer, light lunch, or dinner when paired with pasta, rice, or a larger salad. For added flavor, serve with marinara sauce, tzatziki, or a simple lemon vinaigrette.
These vegetarian meatballs can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain their crispy texture.