Baked Zucchini “Meatballs”

These healthy Zucchini "Meatballs" are an easy 30 minute dinner recipe. Serve them over pasta or as an appetizer with marinara sauce for dipping!

These healthy Zucchini "Meatballs" are an easy 30 minute dinner recipe. Serve them over pasta or as an appetizer with marinara sauce for dipping!


INGREDIENTS
  • 2 cups packed grated zucchini about 2 large zucchini
  • ¾ cup panko breadcrumbs
  • ¼ cup grated mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 eggs
  • 2 cloves garlic minced
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • marinara sauce and whole wheat pasta for serving


INSTRUCTIONS
  1. Preheat oven to 425 degrees F with a rack in the upper third of the oven. Line a baking sheet with parchment paper.
  2. Place the grated zucchini in a clean kitchen towel. Wrap up and squeeze out the excess moisture over a bowl or sink.
  3. Transfer zucchini to a large bowl. Add the panko breadcrumbs, mozzarella, Parmesan, eggs, garlic, salt and pepper. Stir with a fork until well combined. Using your hands, shape the mixture into 1 ½-inch balls and place on the parchment-lined baking sheet. (Rather than rolling, I find that gently squeezing the mixture into a ball shape works best.)
  4. Bake for 14-16 minutes, until lightly golden on top. Serve with marinara sauce and whole wheat pasta, if desired.