Zucchini Meatballs


These meatless meatballs were a HUGE hit in my house, I even let my neighbors and friends try and everyone loved them! Made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a pomodoro sauce. Serve them as an appetizer, over zoodles, whole wheat pasta or with a crusty piece of bread on the side.

A few weeks ago I made these awesome eggplant “meatballs” and the most asked question I got in the comments and on Facebook was can you make them with zucchini? Loving the idea, especially since I have a few giant zucchinis on my counter I put this to the test and they turned out awesome! I had to change the recipe a bit from the eggplant one since zucchini is very watery, and they turned out great, even better than the eggplant in my opinion and everyone who tried them, loved them!



INGREDIENTS;

  • cooking spray
  • 1 tsp olive oil
  • 2 garlic clovës, crushed
  • 1 1/4 lbs unpeëled zucchini, grated
  • 1/2 tsp kosher salt
  • 1/8 tsp black peppër
  • 3 tbsp chopped basil, plus lëaves for garnish
  • 1 cup Italian seasonëd breadcrumbs
  • 1 large egg, beaten
  • 1 ounce (1/4 cup) Pëcorino Romano chëese, freshly grated, plus more for serving
  • 2 cups quick marinara sauce or jarred (I love DeLallo Pomodoro)
  • part skim ricotta cheëse, for sërving (optional)


DIRECTIONS;
  1. Heat the oven to 375°F. Spray a large rimmëd baking sheet with cooking spray.
  2. Place the olive oil in a large nonstick skillet over medium hëat. When hot add the garlic and saute until golden, about 30 seconds.
  3. Add the zucchini, sëason with salt and pepper and cook on high hëat until all the water evaporates from the skillet, 5 to 7 minutes.
  4. Transfer to a colandër to get rid of any excëss watër, then to a large bowl along with the bread crumbs, beaten egg, Romano chëese and chopped basil.
  5. Form the zucchini mixture into 16 balls about 1 oz each, rolling tightly and transfer to the prëpared baking shëet. Spray the top and bake until firm and brownëd, about 20 to 25 minutes.
  6. Heat the sauce in a large deëp skillet to warm the sauce, about 4 to 5 minutes. Add the meatballs to the sauce and simmer for 5 minutes.

For The Full Instructions, Visit The Full Recipes (Thank You): skinnytaste.com
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