Zucchini “Meatballs”
Servings
62 meatballs each
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Mince or grate the zucchini into a colander (see note), and add a few pinches of salt. Toss with your hands to combine and let it rest in the sink to drain for about 10 minutes. This will remove some liquid and will help them stick together later in the recipe.
  3. Put the dried zucchini in a clean bowl. Add the garlic, basil, egg, bread crumbs, and Parmesan. Add some black pepper.
  4. Form the zucchini mixture into small balls. You should end up with about 12.
  5. Move into an oven safe dish. Bake for about 25 minutes until meatballs are soft and cooked through, if using a thermometer they will be ready at 165 degrees F. Serve over pasta.
Recipe Notes

Note: If you don’t have a colander, you can place the zucchini and salt on a kitchen towel, then wring it out over the sink to remove moisture.
Nutrition Facts
Zucchini “Meatballs”
Amount Per Serving
Calories 124 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 36mg 12%
Sodium 246mg 10%
Potassium 333mg 10%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Sugars 3g
Protein 6g 12%
Vitamin A 25%
Vitamin C 22%
Vitamin D0%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
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