Zucchini Meatballs Oven (Print Version)
# Ingredients:
01 -
1 medium or large zucchini.
02 -
Half a cup of grated Parmesan cheese.
03 -
Half a cup of breadcrumbs (swap with almond or coconut flour for gluten-free options).
04 -
1 egg (or use flax egg: combine 1 tablespoon ground flaxseed with 3 tablespoons water).
05 -
A quarter cup of grated onion.
06 -
2 tablespoons fresh parsley, chopped.
07 -
1 teaspoon oregano, dried.
08 -
Season with a pinch of salt and some pepper.
# Instructions:
01 -
Use a box grater or food processor to shred the zucchini.
02 -
Add salt to the grated zucchini to make it sweat. Let it sit for about 10 minutes to release moisture.
03 -
Grab a fresh kitchen towel and squeeze out as much water as you can from the zucchini.
04 -
Mix the drained zucchini, breadcrumbs, grated cheese, onion, egg or egg substitute, parsley, oregano, salt, and pepper in a big bowl.
05 -
Stir everything together until it's nicely blended.
06 -
Roll the mix into small balls, slightly smaller than golf balls. You should get around 12 in total.
07 -
Set your oven to 375°F (190°C) and let it heat up.
08 -
Get a baking sheet ready by lining it with parchment paper or greasing lightly with olive oil.
09 -
Place the balls on the tray and gently roll them around to coat in olive oil.
10 -
Pop the tray into the oven and bake for about 30 minutes. Turn the meatballs now and then so they brown evenly.
11 -
Dish out the zucchini meatballs with marinara sauce. Great on their own, as a sandwich, on rice, or paired with bread for soaking up that sauce!
# Notes:
01 -
Switch breadcrumbs with coconut or almond flour for fewer carbs, but don't forget to tweak quantities to get the right texture.
02 -
If eggs aren't an option, bind the mixture with a flaxseed egg or something like cornstarch or whole wheat flour.
03 -
Wring out as much water as possible from the zucchini. A wet mix won't hold together!