“Meatless” Zucchini Meatballs

Recipe courtesy of Gina @ SkinnyTaste.com

cooking spray

1 tsp olive oil

2 garlic cloves, pressed

1 medium sized unpeeled zucchini, grated

1/2 tsp salt

1/8 tsp black pepper

2/3 cup Italian seasoned breadcrumbs

1 large egg, beaten

1/2 cup Pecorino Romano cheese, freshly grated, plus more for serving

1 cup homemade marinara sauce or your favorite jarred sauce


Heat the oven to 350°F. Spray a baking sheet with cooking spray.

In a clean cloth place your zucchini and squeezed all the water out. Squeeze like your life depends on it 😉

Place the olive oil in a large nonstick skillet over medium heat. When hot add the zucchini, garlic, salt and pepper and saute for about 3 minutes

Transfer to a large bowl along with the bread crumbs, beaten egg, Romano cheese.

Form the zucchini mixture into balls about 1 oz each, rolling tightly.

Transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 10 to 15 minutes.

Heat the sauce in a large deep skillet to warm the sauce, about 2-3 minutes. Add the meatballs to the sauce and simmer for 3 more minutes.

Garnish the meatballs with fresh basil leaves (if you have it) and serve with 1/2 Tbs grated cheese if desired.

Serve over pasta or a side salad. Amazing!

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