Baked Zucchini Parmesan Meatballs

Zucchini is such a versatile ingredient. It can usually take the place of meat in a lot of recipes, since the seasonings you give it will flavor it immensely. In this baked zucchini Parmesan meatballs recipe, the zucchini replaces the pork used in traditional meatballs.

Preparing the Zucchini

For baked zucchini Parmesan meatballs, you will need to shred the zucchini before combining the ingredients. The easiest way is using a grating blade for a food processor. Cut up the zucchini in quarters long ways, and start grating.

Once the zucchini is grated, and in little strips, you will need to drain it. Because of all the liquid inside the zucchini, if you don’t drain out the excess liquid, you can get some pretty mushy meatballs. To drain, place all the freshly grated zucchini on a cheese cloth, or double thick paper towel. Over the sink or a large bowl, slowly squeeze the cloth, so that the juices start to be extracted. Do this until most of the juice is gone, and when squeezed, hardly any liquid comes out. Now the zucchini’s are ready.

Mixing the Ingredients

The easiest way to mix up zucchini meatballs, is to use your hands. Really get in there and make sure all the ingredients are evenly mixed. Your going to need to roll out the meatballs anyways.

Molding the Balls

Just like traditional meatballs, once you mix the ingredients, you should roll out each ball so they are about an inch in diameter. You are free to make them larger, but I’ve found that the inch mark is right at the sweet spot for meatballs. Just large enough to be manageable, but small enough to cook evenly.

What sauce is best with Baked Zucchini Parmesan Meatballs

This recipe goes good with either white or red sauce. I like it with a tomato sauce, but these would taste just as good with a white creamy sauce. Maybe try a coconut and Parmesan sauce. You could even try some olive oil, and Parmesan cheese, and be sauce free!

I’m using angel hair noodles in the pictures, but these meatballs would also go well with spaghetti, fettuccine, or linguine. If you wanted some comfort food, throw them on a meatball sandwich, with some ranch, and Jalapenos! Bottom line, just like regular meatballs, you can use these in a lot of recipes for something special.

Baked Zucchini Parmesan Meatballs

Print Recipe

★★★★

3.7 from 3 reviews

Meatballs with shredded zucchini, baked to perfection.  Try these zucchini meatballs, and really change up your pasta night!

• Author: Joel
• Prep Time: 20 min
• Cook Time: 20 min.
• Total Time: 40 min.
• Yield: 24 meatballs 1x
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 2 Zucchini’s (shredded) about 1.5 pounds/24 oz
• 1 onion (minced)
• 4 cloves garlic (minced)
• 1/2 c. Italian bread crumbs
• 1/2 c. Parmesan cheese
• 2 tsp basil (dried)
• 2 tsp oregano (dried)
• 1 tsp paprika
• 1 egg

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Instructions

1. Preheat oven to 375
2. Using a food processor, shred the zucchini.  Then place shredded zucchini in a cheesecloth or paper towel and drain excess liquid.
3. Combine all ingredients into a large mixing bowl.  Using your hands, mix ingredients, until well blended.
4. Prepare a 13 x 9 greased pan.
5. Roll the zucchini mixture into small 1 inch diameter balls, and place in rows on baking sheet.  Recipe generally makes 24 balls, so making 6 x 4 rows should be able to fit on the sheet.
6. Bake 375 for 20 min. or until balls are golden brown
7. If you are serving with a red or white sauce, you should insert the meatballs into the sauce pot, and simmer.  Enjoy on pasta or by themselves!

Notes

• Draining the zucchini removes excess liquid so the meatballs are able to brown.
• Leave the skin on the zucchini’s
• You can try to brown the meatballs prior to baking on a skillet or pan, but they don’t stay together as well as pork, so do so at your own risk.

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