Zucchini Meatballs
These meatless Zucchini Meatballs are made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a pomodoro sauce.
Foto: Skinnytaste
Ingredients
- cooking spray
- 1 tsp olive oil
- 2 g arlic cloves (crushed)
- 1 1/4 lbs unpeeled zucchini (grated)
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 3 tbsp chopped basil (plus leaves for garnish)
- 1 cup Italian seasoned breadcrumbs
- 1 large egg (beaten)
- 1 ounce 1/4 cup Pecorino Romano cheese, freshly grated, plus more for serving
- 2 cups quick marinara sauce or jarred
- part skim ricotta cheese (for serving (optional))
Steps
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Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
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Place the olive oil in a large nonstick skillet over medium heat. When hot add the garlic and saute until golden, about 30 seconds.
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Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet, 5 to 7 minutes.
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Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, beaten egg, Romano cheese and chopped basil.
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Form the zucchini mixture into 16 balls about 1 oz each, rolling tightly and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 to 25 minutes.
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Heat the sauce in a large deep skillet to warm the sauce, about 4 to 5 minutes. Add the meatballs to the sauce and simmer for 5 minutes.
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Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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