Zucchini Meatballs Oven (Print Version)
# Ingredients:
01 -
1 egg, or swap it with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
02 -
About 1 teaspoon of dried oregano.
03 -
Salt and black pepper, adjust to your taste.
04 -
A quarter cup of onion, grated finely.
05 -
Half a cup of breadcrumbs (can be subbed with almond flour or coconut flour for a gluten-free version).
06 -
Chop 2 tablespoons worth of fresh parsley.
07 -
Half a cup of Parmesan cheese, grated.
08 -
1 zucchini, medium to large size.
# Instructions:
01 -
Use a grater or food processor to shred the zucchini into fine pieces.
02 -
Sprinkle a pinch of salt over the grated zucchini to pull the water out. Let it rest for 10 minutes.
03 -
Grab a clean cloth and squeeze the zucchini tightly to remove as much liquid as you can.
04 -
Mix the zucchini, breadcrumbs, Parmesan, egg (or alternative), grated onion, parsley, oregano, salt, and pepper in a large bowl until it all comes together.
05 -
Roll the mixture into roughly 12 small balls, keeping each slightly smaller than a golf ball.
06 -
Set your oven to 375°F (190°C) so it has enough time to heat up.
07 -
Use parchment paper to line a baking tray or lightly grease it with olive oil.
08 -
Place the meatballs on the tray and roll them around to coat them in olive oil.
09 -
Pop the meatballs in the oven for 30 minutes, flipping them a couple of times as they cook so they brown evenly.
10 -
Serve the zucchini meatballs with marinara sauce on top. They work great with rice, as a sandwich filler, or with fresh bread for dipping.
# Notes:
01 -
Switch out breadcrumbs with almond or coconut flour if you’re cutting back on carbs. Adjust the amount to keep the texture balanced.
02 -
Can’t do eggs? Use a flax egg or other easy alternatives, like cornstarch or whole wheat flour.
03 -
Be sure to squeeze the zucchini dry, or you’ll end up with a soggy mixture that won’t hold together.