Ingredients
Scale
- 1 tablespoon olive oil
- 2 garlic cloves, pressed
- 4 cups shredded zucchini
- 1/2 teaspoon kosher salt
- Black pepper to taste
- 1/4 cup fresh basil, chopped
- 1 cup plain breadcrumbs
- 1 teaspoon Italian seasoning
- 1 large egg
- 1/4 cup parmesan cheese
Instructions
- Preheat your oven to 375°F and line a baking sheet with non-stick foil.
- In a large skillet, heat olive oil over medium-high heat. Sauté the pressed garlic for about one minute before adding the shredded zucchini. Cook until most moisture evaporates (about five minutes), then transfer to a colander and press out excess liquid.
- In a large bowl, mix breadcrumbs, egg, Italian seasoning, chopped basil, and parmesan cheese. Stir in the cooked zucchini until fully combined.
- Using a 2-tablespoon scoop, form about 20 meatballs and place them on the prepared baking sheet.
- Bake for 20–25 minutes until firm and lightly browned. Enjoy with your favorite sauce!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 meatball (37g)
- Calories: 57
- Sugar: 0.5g
- Sodium: 107mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 14mg