Zucchini Meatballs

Zucchini meatballs are so delicious, you won’t miss the meat. Made with shredded zucchini, crunchy Panko bread crumbs, Parmesan and a savory Italian seasoning blend, these meatballs are full of flavor and boast an ideal texture—moist, tender and light (without falling apart easily). Warning though: When you make this zucchini recipe, prepare for them to disappear quickly.

Ingredients for Zucchini Meatballs

• Zucchini: The namesake for these vegetarian meatballs, the grated zucchini also provides necessary moisture.
• Panko bread crumbs: Panko bread crumbs allow the meatballs to hold their shape well.
• Parmesan cheese: The saltiness of the Parmesan elevates all the other flavors.
• Egg: Egg acts as a binder for the ingredients in these meatless zucchini meatballs.
• Seasonings: We like using a mix of grated onion, fresh basil, salt, garlic powder and pepper to season our zucchini meatballs, for a nice Italian flavor, but a paprika-cumin combo would also be tasty.

Directions

Step 1: Prep the zucchini

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Preheat the oven to 400°F, and line a baking sheet with parchment paper, then set it aside. Place the zucchini in a colander over a plate, then sprinkle it with 1/4 teaspoon of the salt and toss. Let it stand for 10 minutes. Squeeze the zucchini to remove excess liquid, then pat it dry.

Editor’s Tip: Zucchini has a high water content, so it’s important to extract as much excess moisture as possible to ensure your meatballs don’t turn out soggy. Use a clean dish cloth or cheesecloth to thoroughly squeeze out the water.

Step 2: Combine the ingredients

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In a large bowl combine the zucchini, bread crumbs, Parmesan cheese, egg, onion, basil, remaining 1/2 teaspoon salt, garlic powder and pepper.

Step 3: Shape and bake the zucchini balls

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Shape the zucchini mixture into 2-inch balls, then place them 1 inch apart on the prepared baking sheet. Bake the zucchini balls until the edges are golden brown, 15 to 18 minutes.

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Zucchini Meatball Variations

• Serve them with red sauce: Whether you’re serving these meatballs with pasta, rice or on their own, they go great with marinara sauce.
• Top them with pesto: Pesto (ideally homemade pesto sauce) also pairs well with zucchini meatballs.
• Add some meat: Although this recipe is vegetarian, you can add sausage or ground beef to the zucchini mixture, if you like.

How to Store Zucchini Meatballs

Store leftover meatballs in an airtight food-storage container in the fridge. They’ll stay good for three to four days.

Can you freeze zucchini meatballs?

Yes, but you’ll need to bake them first. Let them cool, then freeze them in a single layer in an airtight, freezer-safe container.

Zucchini Meatball Tips

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Can I double this zucchini meatball recipe?

Yes, you can easily double this recipe. Treat it as two separate batches, though, rather than combining double the ingredients together.

It is possible to make a vegan version of these meatballs?

While this recipe is for vegetarian zucchini meatballs, you can easily make them vegan by using a plant-based egg substitute and dairy-free cheese.

What other dishes go well with zucchini meatballs?

We like serving these with buttered orzo if you’re pairing them with pesto, or spaghetti if you’re using marinara, plus a leafy green salad and garlic bread.