Baked Zucchini Parmesan Meatballs
Meatballs with shredded zucchini, baked to perfection. Try these zucchini meatballs, and really change up your pasta night!
- Prep Time: 20 min
- Cook Time: 20 min.
- Total Time: 40 min.
- Yield: 24 meatballs 1x
- Cuisine: Italian
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375
- Using a food processor, shred the zucchini. Then place shredded zucchini in a cheesecloth or paper towel and drain excess liquid.
- Combine all ingredients into a large mixing bowl. Using your hands, mix ingredients, until well blended.
- Prepare a 13 x 9 greased pan.
- 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.
- Bake 375 for 20 min. or until balls are golden brown
- 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.
