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Amazing Vegetarian Zucchini Meatballs You Crave

Vegetarian Zucchini Meatballs
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Easy Vegetarian Zucchini Meatballs are a delicious and nutritious alternative to traditional meatballs, perfect for any meal.

Ingredients

Scale
  • 2 medium zucchinis, grated
  • 1 cup breadcrumbs
  • ½ cup grated Parmesan cheese (or nutritional yeast for vegan option)
  • 1 large egg (or flax egg for vegan option)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional)
  • Olive oil for cooking

Instructions

  1. Grate the zucchinis and place them in a kitchen cloth or fine mesh strainer. Squeeze out the excess moisture to avoid watery meatballs.
  2. In a large bowl, combine the grated zucchini, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, black pepper, and red pepper flakes.
  3. Using your hands, mix until well combined. Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
  4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  5. Lightly coat the parchment-lined sheet with olive oil to prevent sticking.
  6. Arrange the zucchini meatballs on the prepared baking sheet, leaving space between each one.
  7. Bake in the preheated oven for 25-30 minutes, flipping halfway through for even browning.
  8. The meatballs should be golden brown and firm to the touch. Remove from the oven and let cool slightly.
  9. Serve while slightly warm or at room temperature.

Notes

  • Use firm, vibrant zucchinis for the best flavor and texture.
  • Adjust seasonings to suit your taste.
  • Test the mixture by cooking a small spoonful to check seasoning.
  • Serve with a variety of sauces like marinara, tahini dressing, or spicy salsa.
  • For a variation, add shredded mozzarella for cheesy meatballs, fresh herbs for an herbed version, gluten-free oats or crackers for a gluten-free option, or more red pepper flakes for spicy zucchini meatballs.
  • Store in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooked meatballs in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.
  • Reheat in the oven at 350°F (175°C) for 15-20 minutes.

Nutrition

Find it online: https://sarecipe.com/vegetarian-zucchini-meatballs/