Zucchini Meatballs Recipe (Vegetarian) – Not Enough Cinnamon (2024)

Baked meatless "meatballs" made with grated zucchini, herbs, breadcrumbs and a touch of Parmesan, in a delicious marinara sauce. Serve them over zucchini noodles, pasta or as an appetizer! Vegetarian and easily gluten free.

Move over, meat! Zucchini are here to take over the world!

My favorite sneaky veggie is back with another trick. This time, it's not to make the "moistest" patties (like here or here) or fake-good-for-you- pasta (spiralized zucchini, anyone?) but to make meatballs, without the meat. How crazy and wonderful is that?

Doesn't matter if you do love meat meatballs (I do and I'm not disowning them!), these meatless meatballs are fantastic, too!

They are:

• soft and moist, but in a very delicious way
• they don't taste like bare zucchini – which is a plus in my book! They taste like basil, oregano and parmesan, with a touch of lemon. In other words: not bland at all.
• they are versatile! You can serve them with pasta, zucchini pasta, rice, cauliflower rice... I love the sauce but you can also serve them without and they'd make great appetizers, too!
• good for you! there's a whole big serving of veggies in there + they're low calories AND filling. Me loves.

How to make zucchini meatballs

• Step 1 – In a large skillet, cook some garlic and grated zucchini. This will help develop the flavors and most of all, make it easier to drain as much moisture as possible from the zucchini.
• Step 2 – Transfer the zucchini to a fine sieve and squeeze out as much moisture as you can
• Step 3 – In a large bowl, combine the drained zucchini with the beaten eggs, breadcrumbs, herbs, lemon, parmesan and red pepper flakes if using.

• Step 4 – Mix until it's thoroughly combined. I like to use my hands - it's quicker, easier and...a little bit fun 😉
• Step 5 – Shape into meatballs, making them as compact as possible(so they don't fall apart). Place them on a baking sheet lined with parchment paper sprayed with a bit of oil.
• Step 6 – Bake for 22 to 25 minutes or until golden.

• Step 7 (not pictured) – In the same skillet you used before, reheat marinara sauce, and add in the spinach and lemon. Reheat the zucchini meatballs.
• Add a few dollops of ricotta cheese, sprinkle with parmesan cheese if you feel like it, and serve!

Tips to make zucchini meatballs

• Cooking the zucchini in a skillet first might sound like an unnecessary step but it's actually very important to deepen the flavor and most importantly, to help get as much moisture as possible out of the zucchini. That's key for the meatballs to hold their shape!
• Don't skip the draining step, either!
• You can use a food processor with the grating attachment to speed things up (this is the one I use and love).
• Grating the zucchini thinly helps remove more moisture.
• Freezing:let the meatball cool completely and freeze them in a single layer (don't make the sauce). Once they are frozen (after a couple of hours), you can transfer them to a smaller container or ziplock bag. Defrost them in the marinara sauce on low heat.

If you tried these zucchini meatballs, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me onInstagram,PinterestandFacebookfor more deliciousness and behind-the-scenes!

More zucchini recipes you would love:

• Cheesy Zucchini Tots
• Cheddar Chive Zucchini Bread (Gluten Free)
• Zucchini Lasagna (Gluten Free)
• Quick and Easy Turkey Bolognese with Zucchini Pasta