Zucchini Meatballs Recipe (Print Version)
# Ingredients:
01 -
1 medium to large zucchini.
02 -
1/2 cup breadcrumbs (you can use gluten-free breadcrumbs or substitute with almond or coconut flour).
03 -
1/2 cup grated Parmesan cheese.
04 -
1 egg (or egg substitute like flax seed egg: 1 tablespoon ground flax seeds + 3 tablespoons water).
05 -
1/4 cup grated onion.
06 -
2 tablespoons chopped fresh parsley.
07 -
1 teaspoon dried oregano.
08 -
Salt and pepper to taste.
# Instructions:
01 -
Grate the zucchini using a box grater or food processor.
02 -
Sprinkle the grated zucchini with salt to draw out the moisture. Let it sit for about 10 minutes.
03 -
Use a clean kitchen towel to wring out as much liquid from the zucchini as possible.
04 -
In a large bowl, combine the drained zucchini, breadcrumbs, Parmesan cheese, egg (or egg substitute), grated onion, parsley, oregano, salt, and pepper.
05 -
Mix all the ingredients together until they are well combined.
06 -
Form the mixture into small balls, each slightly smaller than a golf ball. You should end up with around 12 meatballs.
07 -
Preheat the oven to 375°F (190°C).
08 -
Line a baking sheet with parchment paper or lightly grease it with olive oil.
09 -
Place the meatballs on the baking sheet and roll them around to coat evenly with olive oil.
10 -
Bake the meatballs for about 30 minutes, turning them a couple of times during the cooking process to ensure even browning.
11 -
Serve the zucchini meatballs with your favorite marinara sauce. You can also serve them over rice, as a meatball sub, or with some bread to mop up the sauce.
# Notes:
01 -
To reduce carb content, you can use almond or coconut flour instead of breadcrumbs, but ensure to adjust the amount to maintain the right consistency.
02 -
If you have an egg allergy, you can substitute the egg with a flax seed egg or other binding agents like cornstarch or whole wheat flour.
03 -
Make sure to squeeze out as much liquid from the zucchini as possible to avoid a too-wet mixture.