Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with non-stick foil and set aside.
- In a large skillet, drizzle olive oil and heat over medium-high heat. Add the pressed garlic and sauté for about 1 minute until fragrant.
- Add in the shredded zucchini and cook for about 5 minutes, until most of the water in the skillet has evaporated.
- Transfer the zucchini to a colander and press out the remaining liquid to ensure your meatballs are not soggy.
- In a large bowl, combine breadcrumbs, egg, Italian seasoning, chopped basil, and parmesan cheese. Mix thoroughly.
- Stir in the drained zucchini until all ingredients are fully blended.
- Using a 2 Tbsp scoop, form about 20 tightly rolled meatballs and transfer them to the prepared baking sheet.
Cooking
- Bake in the preheated oven for about 20-25 minutes, until the meatballs are firm and lightly browned.
- Serve your Zucchini Meatballs with your favorite sauce over pasta, zoodles, or in a hoagie topped with cheese. ENJOY!
Notes
Zucchini Meatballs can be served in a variety of delicious ways. Toss them with your favorite marinara sauce and serve over spaghetti or zoodles for a low-carb option, or use them as a hearty filling in a hoagie topped with melted cheese. They also make a great appetizer with a side of your favorite dipping sauce.