Zucchini Meatballs

These meat-free meatballs are a great addition to your favorite pasta dish or try them in a sandwich! Recipe courtesy of Cassidy Radloff.

0
Servings

  • 1 tsp. olive oil

  • 2 garlic cloves, crushed

  • 2 ½ cups zucchini, coarsely grated

  • ⅜ tsp. salt
  • ⅛ tsp. pepper

  • 3 Tbsp. basil, chopped

  • 1 cup breadcrumbs

  • 1 large egg, beaten

  • ¼ cup Romano cheese, finely grated

Instructions

Preheat oven to 375° F. In a large skillet heat olive oil. Add garlic and cook until golden. Add zucchini, salt and pepper. Cook until all the water evaporates. Transfer zucchini mixture to a large bowl; add basil, breadcrumbs, egg, and cheese. Roll 1 Tbsp. of the mixture into a ball, and place on greased baking sheet. Repeat with remaining mixture. Bake 20 minutes or until firm.