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