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Lots of folks are hooked on these zucchini meatballs. Doesn’t matter if you’re skipping the meat or just want something a bit better for you, these tasty bites work for everyone. You can toss them into quick meals after work or make ‘em when friends come by. Here, we’ll talk about making zucchini meatballs your own, what you’ll need, and share ways to tweak them so they fit what you like or need to eat.
I’m a mom who loves to cook, so I’m always looking for stuff that’s both good for my family and tastes great. Ever since I first tried zucchini meatballs, they’ve totally shaken up our summer dinners—especially with all the fresh zucchini around. They’re full of good stuff but won’t weigh you down. I’ve played around with the steps and pulled from people’s suggestions to make sure this version’s super clear and easy.
Zucchini Prep Steps
Getting the zucchini ready is huge. Since zucchinis are loaded with water, they can make your final mix kind of soggy and hard to work with. The trick is getting as much water out as you can. First, grab a grater or use your food processor and shred your zucchini. Shake on some salt and let it sit out—give the salt about 10-15 minutes to pull that moisture out. Then bundle it up in a clean cloth and give it a real strong squeeze so you push out all that extra water. Don’t rush this—taking your time here means your meatballs won’t fall apart.What You Need
- Olive oil (just enough to coat your pan)
- Oregano (1 teaspoon dried)
- Parsley (1/4 cup, chopped fine)
- Parmesan cheese (1/4 cup, shredded)
- Grated onion (half a medium onion)
- Eggs (two, or use flax eggs if you can’t do regular eggs)
- Breadcrumbs (about 3/4 cup—try gluten-free if you like)
- Grated zucchini (around 2 cups, already squeezed dry)
- Italian seasoning (optional but tastes awesome)
- Garlic (two cloves, minced up)
- Salt and pepper (just add what tastes good to you)
Mixing and Shaping
When you’ve got everything together, dump the zucchini, breadcrumbs, eggs, onion, cheese, parsley, oregano, salt, pepper, and garlic into a big bowl. Use your hands—they work best. Mix it all just until it comes together. Don’t go overboard or they’ll get kind of tough after baking. Shape the mixture into little balls—not too big—and you should get about a dozen. A cookie scoop comes in handy if you want even balls and don’t want to warm up the mix with your hands.Baking In the Oven
Get your oven hot—375°F (190°C) works—then lay some parchment on your baking tray or spray it so nothing sticks. Put the balls down with a little room between each one. Drizzle a touch of olive oil on them and roll them a bit so they all get a coat. These bake in about half an hour—turn them a couple times to get them browned all the way around. Want a crunchier outside? Crank your oven up to 400°F (200°C) and check them at 20 minutes—they’ll be crispier that way.Tasty Serving Ideas
- Sundried Tomato Pesto: Try tossing your meatballs with some sundried tomato pesto—it’s great for sharing or as your main bite.
- Spaghetti Bowl: Scoop them on top of pasta for a spin on the classic—go for a simple side salad if you want.
- Marinara Dip: Dunk ‘em in marinara and pile on some rice, put them in a sandwich, or break up some crusty bread for all that sauce.
Swaps and Helpful Tricks
- Zucchini Meatballs Using Italian Spices
- Add Italian herbs for extra pop. Basil and more parsley make them really fresh-tasting too.
- Keto Version
- If you’re cutting down carbs, skip most of the breadcrumbs and go for almond flour. Use a keto-friendly cheese as well.
- Zucchini Meatballs with Pork or Beef
- If you want more bite and protein, add some ground pork or beef into the mix. Keeps it hearty but does add calories.
- Lighter Option
- Using low-fat cheese and less oil makes these even healthier, thanks to all the zucchini already in there.
- No Breadcrumbs
- Want to ditch the breadcrumbs? Just toss in another egg and more cheese to get your mix to stick together. They’ll be super soft though!
- Turkey Add-in
- Mix in some ground turkey or chicken if you want to keep it lean and boost protein.
- Plant-Based/Vegan Version
- Swap parmesan for vegan cheese and use dairy-free, gluten-free breadcrumbs. Tofu’s a nice touch for a little extra texture.
- Low-Carb Option
- Trade out the breadcrumbs for almond or coconut flour to keep it low-carb—perfect if you’re doing keto or a low-carb diet.
- No Eggs Needed
- Egg allergy? Flax eggs (just a spoon of ground flax with a splash of water) hold everything together. Cornstarch or whole wheat flour works, too.
- Make Them Gluten-Free
- Just use gluten-free breadcrumbs if gluten bugs you; almond or coconut flour is a good switch for lower carbs as well.
Best Ways to Eat
- Dinner Party Stars: Bring these out at your next Italian-themed dinner and folks will love it.
- Lunch Fix: Toss them in a wrap or make a sub for something quick in the middle of the day.
- App or Snack: Serve with some marinara for dunking. Makes a great snack or bite before the main dish.
- Main Meal: Throw them over spaghetti or pair with roasted veggies for a solid dinner.