Zucchini Meatballs
These vegetarian Zucchini Meatballs are crafted from shredded zucchini, aromatic garlic, Pecorino Romano cheese, fresh basil, breadcrumbs, and an egg. They are baked to perfection in the oven and then gently simmered in a rich pomodoro sauce for a delightful finish.
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Ingredients
- cooking spray
- 2 garlic cloves
- 1/8 tsp black pepper
- 3 tbsp chopped basil
- 1 cup Italian seasoned breadcrumbs
- 1 large egg
- 1 ounce 1/4 cup Pecorino Romano cheese, freshly grated, plus more for serving
- 2 cups quick marinara sauce or jarred
- part skim ricotta cheese
- 1 tsp olive oil
- 1 1/4 lbs unpeeled zucchini
- 1/2 tsp kosher salt
Instructions
- 1
Preheat your oven to 375°F. Lightly coat a large rimmed baking sheet with cooking spray.
- 2
In a spacious nonstick skillet, pour in the olive oil and set it over medium heat. Once the oil is heated, add the minced garlic and sauté until it turns golden, approximately 30 seconds.
- 3
Incorporate the zucchini into the skillet, seasoning it with salt and pepper. Cook over high heat until the moisture has completely evaporated, which should take about 5 to 7 minutes.
- 4
Move the zucchini mixture to a colander to drain any excess liquid, then transfer it to a large mixing bowl. Add the bread crumbs, beaten egg, Romano cheese, and chopped basil.
- 5
Shape the zucchini blend into 16 balls, each weighing around 1 oz, rolling them tightly before placing them on the prepared baking sheet. Lightly spray the tops and bake until they are firm and golden brown, roughly 20 to 25 minutes.
- 6
In a large deep skillet, heat the sauce for about 4 to 5 minutes until warmed through. Gently add the meatballs to the sauce and allow them to simmer for 5 minutes.
- 7
Finish by garnishing the meatballs with fresh basil leaves and serve them alongside ricotta or grated cheese, if you wish.