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Zucchini "Meatballs"

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


  1. 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.

  2. 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.

  3. 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.  

  4. 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.

  5. Enjoy! 

Recipe adapted from

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