Zucchini "Meatballs"

Zucchini "Meatballs"

You'll adore these meatless, simple, solid, vegan Zucchini Meatballs for a flavorful supper! Serve them up with your most loved pasta sauce and noodles for a supper your loved ones will love!

These are anything but difficult to make and tasty! Simply ensure you press out however much fluid as could be expected or they will be to wet and go into disrepair effectively.

No. They don't. I'll be straightforward. Be that as it may, they taste delectable. What's more, when you heap them on a sub or a plate of pasta, these are an incredible low calorie, solid elective that genuinely tastes great. I destroyed my zucchini with my sustenance processor, nonetheless, you can even hurl it into the nourishment processor for a second ROUND, making it even better. I wouldn't fret the destroyed zucchini, in any case, I realize my children lean toward it to be not as recognizable when you take a nibble.

These are amazing! Most veggie meatballs come apart yet these didn't. A major hit in our generally veggie lover family unit.

You won't miss the meat in these veggie lover "meatballs."

Also Try Our Recipe : Peanut Tofu Buddha Bowl

Zucchini "Meatballs"


  • 3 medium zucchini
  • Kosher salt, to taste
  • 2 cloves garlic, minced
  • 1/4 c. Thinly sliced basil
  • 1 Egg, lightly beaten
  • 1 c. panko breadcrumbs
  • 1/2 c. freshly grated Parmesan, divided
  • Freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • jar marinara sauce


  1. Grate the zucchini on a medium grater. Line a medium bowl with a kitchen towel. Add the grated zucchini. Season with salt to taste and toss with your hands. Pull up the sides of the towel and squeeze the zucchini until most of the excess moisture is removed.
  2. Transfer the dried zucchini to a clean bowl. Add the garlic, basil, egg, panko bread crumbs, and 1/4 cup Parmesan. Season to taste with salt and pepper. Form the zucchini mixture into small balls. You should end up with about a dozen.
  3. Meanwhile, heat olive oil in a large skillet over medium heat. Add the meatballs and fry on all sides until golden brown, about 8-10 minutes. Drain the meatballs on a plate lined with paper towels. Wipe the skillet clean, and pour in marinara sauce. Turn the heat to medium and add the zucchini meatballs back to pan. Let simmer in sauce for about 3-5 more minutes, or until the sauce is warmed through. Serve with more grated Parmesan.

For more detail : bit.ly/2KYHh8p

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