Zucchini Meatballs

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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Lately, our family has been trying to cook more vegetarian meals. I saw this zucchini meatball recipe somewhere on social media, and thought it was a delicious idea for a vegetarian version of spaghetti and meatballs for dinner one night. Turns out, zucchini and breadcrumbs fried in a pan have a similar consistency to meatballs, and are absolutely delicious bathed in marinara sauce and poured over hot spaghetti noodles.

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Zucchini Meatballs

Ingredients

  • 2 large zucchini, grated
  • 3 cloves garlic, minced
  • 1 egg
  • 1 tbsp dried basil
  • 1 cup panko breadcrumbs
  • 1/4 cup shredded Mozzarella cheese
  • Salt and pepper, to taste
  • Olive oil

Instructions

  1. Squeeze the water out of the zucchini with a kitchen towel and add to a Magic Bullet cup along with the garlic, egg, basil, breadcrumbs and cheese and blend.
  2. Heat the oil in a skillet over medium heat and preheat the oven to 350 degrees F.
  3. Form 1-inch balls with your hand and brown all sides in the skillet, about 7 minutes.
  4. Transfer to a baking sheet and bake in the oven for 10 minutes.

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Makes 12 meatballs

 

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