Zucchini “Meatballs”
A few weeks back, I saw a friend’s post about making zucchini meatballs and I thought it would be the perfect way to use up all that zucchini we get in our CSA. (CSA stands for Community Supported Agriculture…I’ll discuss more in another post).
And this recipe far surpassed any expectations I had!!! They were delicious! Definitely going into our summertime dinner rotations when the zucchini are bountiful.
I hope you love this recipe as much as my 9 year old did…he’s already asking me to make them again. Fellow moms, anytime we can get our kids to eat vegetables it’s a winning recipe in my book.
Happy cooking,
Sarah
Ingredients
cooking spray
1 tsp olive oil
2 garlic cloves, crushed
2 1/2 cups unpeeled grated zucchini
1/2 tsp Himalayan salt
1/8 tsp black pepper
3 tbsp chopped basil, plus leaves for garnish
1 cup homemade breadcrumbs (stale or toasted whole grain bread pulsed in a food processor)
1 tsp oregano
1 large egg, beaten
1 ounce 1/4 cup Pecorino Romano cheese, freshly grated, plus more for serving
2 cups of your favorite jarred sauce
Instructions
Heat the oven to 375°F. Spray a large cookie sheet with cooking spray.
Place the olive oil in a large non-stick skillet over medium heat. Once shimmering, add the garlic and cook for 30 seconds.
Add the zucchini, season with salt & pepper, and cook on high until the water evaporates. About 5-7 minutes.
Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, oregano, beaten egg, Romano cheese and chopped basil.
Form the zucchini mixture into 16 golf ball sized balls, rolling tightly and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 to 25 minutes.
in the meantime, heat the sauce in a large deep skillet to warm the sauce, about 4 to 5 minutes. Add the meatballs to the sauce, sprinkle with extra basil and serve.
