These delicious meatless zucchini balls are a family favorite when added to whole wheat pasta or served over brown rice with veggies.
3 medium zucchini
Kosher salt, to taste
2 cloves garlic, minced
1/4 c. Thinly sliced basil
1 Egg, lightly beaten
1 c. wheat panko breadcrumbs
1/2 c. freshly grated Parmesan
Freshly ground black pepper
Grate the zucchini on a medium grater. Place the zucchini and a pinch of salt into a cheese cloth and squeeze until most of the excess moisture is removed.
Transfer the dried zucchini to a clean bowl. Add the garlic, basil, egg, panko bread crumbs, and 1/4 cup Parmesan. Season to taste with salt and pepper. Form the zucchini mixture into small balls (or use a pampered chef cookie scoop) You should end up with about a dozen.
Heat oven to 375 degrees. Once it reaches temperature, place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 min until firm and browned.
Heat sauce in a large deep skillet to warm the sauce, about 4 to 5 minutes. Add the meatballs to the sauce and simmer for 5 minutes.
Recipe adapted from delish.com