Baked Zucchini “Meatballs”
These healthy Zucchini “Meatballs” are delicious served with marinara sauce and pasta. You’ll love this meatless 30 minute meal!
If you’re looking for a meatless “meatball” recipe, you’ve come to the right place! These zucchini meatballs are packed with zucchini, cheese and seasonings. They make a crowd-pleasing appetizer with marinara sauce for dipping. They’re also delicious served with pasta for dinner.
With fresh zucchini at its best right now, it’s the perfect time to try lots of zucchini recipes. Zucchini muffins, baked zucchini and lasagna zucchini boats are more favorite summer squash recipes.
It took me a few tries to get these zucchini balls just right, and I’m happy to say that I finally got the perfect balance of ingredients. I hope you’ll love them as much as we do!
I used a combination of mozzarella and Parmesan cheeses in this recipe. The cheese (along with an egg and panko breadcrumbs) helps to hold the meatballs together. It also makes these zucchini meatballs more appealing to little mouths. Cheese makes everything better, doesn’t it?
Watch how easy it is to make these Zucchini “Meatballs” (and then read my helpful tips below):
To make these zucchini meatballs a 30 minute dinner, first start some water boiling for your pasta. Then prep your “meatballs” and bake them in the oven. While the meatballs bake, cook your pasta and heat up a jar of your favorite marinara. Then dinner is served!
I’m going to give you fair warning – it’s way too easy to eat these zucchini meatballs straight from the pan. Especially if you have a little bowl of marinara nearby for dipping. 😉
Tips for making these zucchini meatballs:
- I use a box grater to grate the zucchini. Sometimes I run a knife through the grated zucchini a few times to cut any large zucchini strands smaller (this makes the meatballs a little more kid-friendly).
- Rather than trying to roll the zucchini mixture into balls, I find that gently squeezing it into a ball shape with my hands works best. (See the recipe video above for a visual.)
- Lining the pan with parchment paper keeps the zucchini meatballs from sticking to the pan.
More Delicious Meatball Recipes:
- Classic Meatballs Recipe
- Instant Pot Meatballs
- Slow Cooker Meatballs
- Chicken Meatballs
- Turkey Meatballs
Zucchini "Meatballs"
Ingredients
- 2 cups packed grated zucchini, about 2 large zucchini
- ¾ cup panko breadcrumbs
- ¼ cup grated mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 eggs
- 2 cloves garlic, minced
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- marinara sauce and whole wheat pasta, for serving
Instructions
- Preheat oven to 425 degrees F with a rack in the upper third of the oven. Line a baking sheet with parchment paper.
- Place the grated zucchini in a clean kitchen towel. Wrap up and squeeze out the excess moisture over a bowl or sink.
- Transfer zucchini to a large bowl. Add the panko breadcrumbs, mozzarella, Parmesan, eggs, garlic, salt and pepper. Stir with a fork until well combined. Using your hands, shape the mixture into 1 ½-inch balls and place on the parchment-lined baking sheet. (Rather than rolling, I find that gently squeezing the mixture into a ball shape works best.)
- Bake for 14-16 minutes, until lightly golden on top. Serve with marinara sauce and whole wheat pasta, if desired.
These look so yummy!
Have you ever tried to make these ahead and freeze them? Or have you tried making them with previously frozen zucchini? Right now I have so much zucchini in my garden that I have been grating it and freezing for baking in breads and muffins, or chopped and frozen for use in stews and as a side dish. I am wondering if I should cook these first, then freeze, or maybe prep them and freeze uncooked. I would appreciate hearing any thoughts you have to share about this.
Thank you!
I haven’t tried freezing these, but I think they would freeze well. I’d probably bake and then freeze. If you try it, let me know how it turns out! 🙂
Just made of batch of these!
House smells wonderful as they bake! Not only Did they turn out to be as pretty as they look in the pictures, but they are super delicious and light! I am really, REALLY trying to hold myself back from eating more than the one I just “sampled” (a chef has to taste their first food right?) because otherwise there will not enough to serve with the garlic roasted spaghetti squash “noodles” I made to serve with these delightful little meatballs! YUM, I can’t wait for dinner! Thanks for the great recipe!
Hi Cher, It is so hard to resist these straight from the oven! The garlic roasted spaghetti squash noodles sound delicious!
Turned out well, was really delicious. Next time though I would oil the parchment paper because they stuck to it. Otherwise great recipe, thanks!