Zucchini Meatballs

Zucchini Meatballs

Course: Main Course
Keyword: meatballs, zucchini
Servings: 6 servings


  • 3 medium zucchini squash
  • 2 cloves garlic minced
  • 1 egg beaten lightly
  • 1 cup panko breadcrumbs
  • 1/2 cup grated parmesan
  • freshly ground black pepper
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 jar tomato-based marinara pasta sauce


  • Place a kitchen towel inside a medium bowl and grate zucchini
    into the towel. Add salt and pepper to taste and squeeze
    zucchini with towel to remove excess water.
  • Add zucchini to a fresh bowl and mix with garlic, panko, and
    Parmesan, plus any other desired seasonings or herbs. Season
    with salt and pepper and form into a dozen small balls.
  • Next, heat olive oil in a large skillet over medium heat and fry
    meatballs on all sides until golden brown, roughly 8-10 minutes.
  • Drain meatballs and pat with paper towels. Wipe skillet clean or
    transfer meatballs to another clean skillet and pour in pasta
    sauce. Add zucchini balls to sauce and turn to medium heat.
  • Let simmer in sauce for 3-5 minutes or until sauce is warmed all
    the way through. Top with grated Parmesan and enjoy!


Serves: 4-6, refrigerate or freeze leftovers to eat throughout the week.