Name: Zucchini “Meat”balls are delish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 medium zucchini, grated; 1 cup breadcrumbs; ½ cup grated Parmesan cheese; 2 cloves garlic, minced; ¼ cup fresh parsley, chopped; 1 large egg; 1 teaspoon Italian seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoon olive oil

Hey y'all! If you're craving something hearty, packed with flavor, and totally meat-free, zucchini “meat”balls are delish! These golden, juicy veggie balls are perfect for weeknight dinners, potlucks, or whenever you want to impress with a wholesome, delightful dish. Whether you're vegetarian or just looking to eat more veggies, this recipe brings all the savory, satisfying vibes—without the meat. Let's get cooking!

Why You'll Love This

Super tender and packed with flavor—no one will miss the meat!
Perfect for meal prep, parties, or family dinners.
Easy to make with simple, pantry-friendly ingredients.
Great way to sneak in extra veggies for picky eaters.
Totally customizable with your favorite seasonings or sauces.

Ingredients

2 medium zucchinis (about 2 cups grated)
½ teaspoon salt
1 cup breadcrumbs (use gluten-free if needed)
½ cup grated Parmesan cheese (or nutritional yeast for vegan)
2 cloves garlic, minced
¼ cup finely chopped fresh parsley
1 teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
2 large eggs (or flax eggs for vegan: 2 tablespoon flaxseed meal + 6 tablespoon water)
1 tablespoon olive oil
Cooking spray or extra oil for baking

Directions

1. Prep the Zucchini

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray or oil.
Grate the zucchini using a box grater. Place grated zucchini in a colander over the sink, toss with ½ teaspoon salt, and let sit for 10 minutes to release excess moisture.
After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible from the zucchini. This keeps your meatballs from getting soggy.

2. Mix and Form the "Meat"balls

In a large bowl, combine the squeezed zucchini, breadcrumbs, Parmesan (or nutritional yeast), garlic, parsley, oregano, black pepper, and red pepper flakes.
In a small bowl, lightly beat the eggs (or prepare your flax eggs). Add to the zucchini mixture along with 1 tablespoon olive oil. Mix thoroughly until everything comes together and you can form balls.
Using a medium cookie scoop or your hands, form the mixture into 1.5-inch balls. Place them evenly spaced on the prepared baking sheet.

3. Bake

Bake zucchini meatballs for 22-25 minutes, turning halfway through, until golden brown and slightly crispy on the outside.

Notes

For best flavor, use fresh herbs if possible, especially parsley and basil if you have some.
Don't skip squeezing out the zucchini—excess moisture will make the mixture too wet to hold together.
If your mix feels too dry, add a drizzle of olive oil or an extra egg to help bind it.

Variations

Cheesy Spinach Zucchini Meatballs: Fold in ½ cup chopped spinach and swap half the Parmesan for mozzarella.
Vegan Zucchini Meatballs: Use flax eggs and nutritional yeast instead of Parmesan.
Italian-Style Zucchini Meatballs: Add 1 teaspoon Italian seasoning blend and serve with a rich tomato sauce.

Required Equipment

Box grater
Colander and clean towel or cheesecloth
Mixing bowls
Baking sheet
Parchment paper (optional, but recommended)
Cookie scoop (for even sizing, optional)

Storage Instructions

Cool zucchini meatballs completely before storing. Place in an airtight container and refrigerate for up to 4 days. To freeze, arrange in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-12 minutes or microwave until heated through.

Suggested Pairings & Serving Recommendations

Serve over spaghetti with your favorite marinara sauce for a classic comfort meal.
Layer into subs with melted provolone and peppers for the ultimate meatball sandwich.
Pair with a crisp green salad and crusty bread for a lighter dinner option.

Pro Tips

Use freshly grated cheese for better melting and binding compared to pre-grated varieties.
Chill the formed meatballs for 10 minutes before baking if your kitchen is warm—this helps them hold their shape.
For an extra crispy exterior, spray the tops of the meatballs with olive oil before baking.

FAQ

Can I make zucchini meatballs ahead of time?: Absolutely! Prepare and shape them in advance, then bake right before serving or freeze them for later use.
How do I keep the meatballs from falling apart?: Make sure to squeeze out as much moisture from the zucchini as possible and use enough binder (egg and breadcrumbs).
Can I pan-fry instead of baking?: Yes, you can pan-fry in a bit of olive oil over medium heat for 8-10 minutes, turning until browned on all sides.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes