Vegetarian zucchini meatballs will be a welcome addition to spaghetti night, or serve them as an appetizer with marinara sauce. Made with Panko bread crumbs, Parmesan cheese, onion, basil and garlic, these tiny bites are full of flavor.
Zucchini Meatballs
Updated Aug. 29, 2024
Zucchini meatballs are so delicious, you won’t miss the meat. Made with shredded zucchini, crunchy Panko bread crumbs, Parmesan and a savory Italian seasoning blend, these meatballs are full of flavor and boast an ideal texture—moist, tender and light (without falling apart easily). Warning though: When you make this zucchini recipe, prepare for them to disappear quickly.
Ingredients for Zucchini Meatballs
- Zucchini:Â The namesake for these vegetarian meatballs, the grated zucchini also provides necessary moisture.
- Panko bread crumbs: Panko bread crumbs allow the meatballs to hold their shape well.
- Parmesan cheese:Â The saltiness of the Parmesan elevates all the other flavors.
- Egg:Â Egg acts as a binder for the ingredients in these meatless zucchini meatballs.
- Seasonings: We like using a mix of grated onion, fresh basil, salt, garlic powder and pepper to season our zucchini meatballs, for a nice Italian flavor, but a paprika-cumin combo would also be tasty.
Directions
Step 1: Prep the zucchini
Preheat the oven to 400°F, and line a baking sheet with parchment paper, then set it aside. Place the zucchini in a colander over a plate, then sprinkle it with 1/4 teaspoon of the salt and toss. Let it stand for 10 minutes. Squeeze the zucchini to remove excess liquid, then pat it dry.
Editor’s Tip: Zucchini has a high water content, so it’s important to extract as much excess moisture as possible to ensure your meatballs don’t turn out soggy. Use a clean dish cloth or cheesecloth to thoroughly squeeze out the water.
Step 2: Combine the ingredients
In a large bowl combine the zucchini, bread crumbs, Parmesan cheese, egg, onion, basil, remaining 1/2 teaspoon salt, garlic powder and pepper.
Step 3: Shape and bake the zucchini balls
Shape the zucchini mixture into 2-inch balls, then place them 1 inch apart on the prepared baking sheet. Bake the zucchini balls until the edges are golden brown, 15 to 18 minutes.
Zucchini Meatball Variations
- Serve them with red sauce: Whether you’re serving these meatballs with pasta, rice or on their own, they go great with marinara sauce.
- Top them with pesto: Pesto (ideally homemade pesto sauce) also pairs well with zucchini meatballs.
- Add some meat: Although this recipe is vegetarian, you can add sausage or ground beef to the zucchini mixture, if you like.
How to Store Zucchini Meatballs
Store leftover meatballs in an airtight food-storage container in the fridge. They’ll stay good for three to four days.
Can you freeze zucchini meatballs?
Yes, but you’ll need to bake them first. Let them cool, then freeze them in a single layer in an airtight, freezer-safe container.
Zucchini Meatball Tips
Can I double this zucchini meatball recipe?
Yes, you can easily double this recipe. Treat it as two separate batches, though, rather than combining double the ingredients together.
It is possible to make a vegan version of these meatballs?
While this recipe is for vegetarian zucchini meatballs, you can easily make them vegan by using a plant-based egg substitute and dairy-free cheese.
What other dishes go well with zucchini meatballs?
We like serving these with buttered orzo if you’re pairing them with pesto, or spaghetti if you’re using marinara, plus a leafy green salad and garlic bread.
Zucchini Meatballs
Prep Time
25 min
Cook Time
15 min
Yield
16 meatballs
Ingredients
- 3 cups shredded zucchini
- 1 cup Italian-style panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 tablespoons grated onion
- 1 tablespoon minced fresh basil
- 3/4 teaspoon salt, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
Directions
- Preheat oven to 400ºF. Line a baking sheet with parchment paper; set aside.
- Place zucchini in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 10 minutes. Squeeze zucchini to remove excess liquid. Pat dry.
- In a large bowl combine zucchini, bread crumbs, Parmesan, egg, onion, basil, remaining 1/2 teaspoon salt, garlic powder and pepper.
- Shape zucchini mixture into 2-in. balls; place 1-in. apart on prepared baking sheet. Bake until edges are golden brown, 15-18 minutes.
Nutrition Facts
4 meatballs: 188 calories, 9g fat (1g saturated fat), 51mg cholesterol, 958mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 6g protein.
These vegetarian zucchini meatballs are the perfect addition to spaghetti night, or try serving them as an appetizer with marinara sauce! With ingredients like panko bread crumbs, parmesan cheese, onion, basil and garlic, these tiny bites are full of flavor. —Julie Andrews, Rockford, Michigan
Recipe Creator
