Zucchini Meatballs Recipes

ZUCCHINI MEATBALLS

Zucchini Meatballs image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 large zucchini, chopped
1 cup/250 ml smoked scamorza, cubed, or as much as you need
1 cup/250 ml Pecorino cheese, cubed
Small bunch fresh mint leaves, finely chopped
2 eggs
1 cup/250 ml bread crumbs, plus extra for coating
1 1/2 cups/375 ml extra-virgin olive oil, for frying
20 cherry tomatoes, halved
4 fresh basil leaves, torn
Salt
1/4 cup/50 ml extra-virgin olive oil

Steps:

For the meatballs: Add the chopped zucchini to salted boiling water for 4 minutes. Drain the excess water from the zucchini. Transfer the zucchini to a baking dish and allow to cool. Squeeze out the excess water from the boiled zucchini.
In a mixing bowl, add the zucchini, scamorza cheese, Pecorino cheese, fresh mint leaves, eggs, and bread crumbs. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Coat the meatballs in the bread crumbs.
Heat olive oil in a deep frying pan. Gently place the meatballs into the hot oil and let fry until golden and crispy. Transfer to a plate lined with an absorbent paper towel to drain the excess oil. Serve with the tomato salad.
To make the tomato salad: Add the cherry tomatoes, basil, and salt to a bowl. Drizzle with olive oil and mix together.

ZUCCHINI MEATBALLS RECIPE BY TASTY

Zucchini Meatballs Recipe by Tasty image

Here's what you need: zucchinis, salt, large egg, ricotta cheese, bread crumbs, italian seasoning, fresh basil, fresh parsley, pepper, olive oil, medium onion, garlic, cooked pasta, marinara sauce

Provided by Pierce Abernathy

Categories Dinner

Yield 5 servings

Number Of Ingredients 14

Ingredients

4 zucchinis
1 tablespoon salt
1 large egg
1 cup ricotta cheese
1 cup bread crumbs
1 tablespoon italian seasoning
3 tablespoons fresh basil, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon pepper
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, chopped
4 cups cooked pasta
marinara sauce

Steps:

Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
Preheat the oven to 375˚F (190˚C).
Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
Bake for 30-40 minutes, or until browned, flipping halfway through.
Serve over pasta with marinara sauce.
Enoy!

Nutrition Facts : Calories 832 calories, Carbohydrate 138 grams, Fat 16 grams, Fiber 8 grams, Protein 31 grams, Sugar 11 grams

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