Zucchini "Meatballs"

Meatless "meatballs" have never tasted so good!

For being meatless, you'd barely notice a difference. For this time of the year, when zucchini is in abundance, this recipe is perfect to keep in mind. Add in fresh herbs and this dish couldn't be better for Summer!

Zucchini "Meatballs"
Inspired by Skinnytaste

• 2 1/4 cups grated zucchini (about 3 medium)
• 1 cup seasoned panko breadcrumbs
• 1/4 cup freshly shredded parmesan cheese, plus more for serving
• 2 garlic cloves, minced
• 1 egg
• 2 tablespoons chopped fresh basil leaves, plus more for serving
• 1 heaping teaspoon dried minced onions
• salt & pepper, to taste
• red pepper flakes, to taste (optional)
• olive oil
• 2 cups marinara sauce

Preheat the oven to 375 F. Grease a sheet pan with olive oil and set aside.

Heat a large skillet over high heat. Add a scant tablespoon of oil to the pan. When hot, add the grated zucchini and season with salt and pepper. Cook for 5 to 8 minutes, or until the water of the zucchini evaporates. In the last 30 seconds, add the garlic and cook until fragrant. Remove the zucchini mixture from the skillet to a sieve colander. Using a large spoon, press the zucchini in the sieve to drain any water that remains. Set aside and allow to cool slightly.

In a large bowl, add the panko, parmesan, egg, basil, red pepper flakes, salt, and pepper. Stir to combine. Stir in the zucchini until well combined. 

Form the mixture into balls by the tablespoon. Place on the prepared sheet pan and drizzle lightly, over the top of the meatballs, with about a half tablespoon olive oil. Bake for 20 to 25 minutes, or until lightly browned.

Add the marinara sauce to a skillet and heat over low heat. Add the cooked zucchini meatballs and simmer for 5 minutes. Sprinkle with more parmesan and fresh basil before serving.