Zucchini Meatballs

Yummy plant-based meatball alternative.

Course Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Place a kitchen towel inside a medium bowl and grate zucchini into the towel. Add salt and pepper to taste and squeeze zucchini with towel to remove excess water
Add zucchini to a fresh bowl and mix with garlic, panko, and Parmesan, plus any other desired seasonings or herbs. Season with salt and pepper and form into a dozen small balls
Next, heat olive oil in a large skillet over medium heat and fry meatballs on all sides until golden brown, roughly 8-10 minutes
Drain meatballs and pat with paper towels. Wipe skillet clean or transfer meatballs to another clean skillet and pour in pasta sauce. Add zucchini balls to sauce and turn to medium heat
Let simmer in sauce for 3-5 minutes or until sauce is warmed all the way through. Top with grated Parmesan and enjoy!

Nutrition Facts

Zucchini Meatballs

Amount Per Serving (2 meatballs)

Calories 193 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Trans Fat 0.004g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 40mg13%

Sodium 700mg30%

Potassium 627mg18%

Carbohydrates 18g6%

Fiber 3g13%

Sugar 7g8%

Protein 9g18%

Vitamin A 754IU15%

Vitamin C 28mg34%

Calcium 179mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Instant Access To Free Nutrition Seminar Recording