<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1UwArH_0vEkJ09K00" alt="https://img.particlenews.com/image.php?url=1UwArH_0vEkJ09K00" width="500" height="500" ><figcaption>ERIC KLEINBERG FOR TASTE OF HOME</figcaption></figure><p>Zucchini meatballs are so delicious, you won’t miss the meat. Made with shredded zucchini, crunchy Panko bread crumbs, Parmesan and a savory Italian seasoning blend, these meatballs are full of flavor and boast an ideal texture—moist, tender and light (without falling apart easily). Warning though: When you make this <a href="https://www.tasteofhome.com/collection/top-10-zucchini-recipes/">zucchini recipe</a>, prepare for them to disappear quickly.</p><h2>Ingredients for Zucchini Meatballs</h2><ul><li><b>Zucchini:</b> The namesake for these vegetarian meatballs, the grated zucchini also provides necessary moisture.</li><li><b>Panko bread crumbs:</b> <a href="https://www.tasteofhome.com/article/what-is-panko/">Panko bread crumbs</a> allow the meatballs to hold their shape well.</li><li><b>Parmesan cheese:</b> The saltiness of the Parmesan elevates all the other flavors.</li><li><b>Egg:</b> Egg acts as a binder for the ingredients in these meatless zucchini meatballs.</li><li><b>Seasonings:</b> We like using a mix of grated onion, fresh basil, salt, garlic powder and pepper to season our zucchini meatballs, for a nice Italian flavor, but a paprika-cumin combo would also be tasty.</li></ul><h2>Directions</h2><h2>Step 1: Prep the zucchini</h2><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3CfBQW_0vEkJ09K00" alt="https://img.particlenews.com/image.php?url=3CfBQW_0vEkJ09K00" width="700" height="467" ><figcaption>ERIC KLEINBERG FOR TASTE OF HOME</figcaption></figure><p>Preheat the oven to 400°F, and line a baking sheet with parchment paper, then set it aside. Place the zucchini in a colander over a plate, then sprinkle it with 1/4 teaspoon of the salt and toss. Let it stand for 10 minutes. Squeeze the zucchini to remove excess liquid, then pat it dry.</p><p><i>Editor’s Tip:</i> Zucchini has a high water content, so it’s important to extract as much excess moisture as possible to ensure your meatballs don’t turn out soggy. Use a clean dish cloth or cheesecloth to thoroughly squeeze out the water.</p><h2>Step 2: Combine the ingredients</h2><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2HPFUl_0vEkJ09K00" alt="https://img.particlenews.com/image.php?url=2HPFUl_0vEkJ09K00" width="700" height="467" ><figcaption>ERIC KLEINBERG FOR TASTE OF HOME</figcaption></figure><p>In a large bowl combine the zucchini, bread crumbs, Parmesan cheese, egg, onion, basil, remaining 1/2 teaspoon salt, garlic powder and pepper.</p><h2>Step 3: Shape and bake the zucchini balls</h2><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=0oOZv4_0vEkJ09K00" alt="https://img.particlenews.com/image.php?url=0oOZv4_0vEkJ09K00" width="700" height="467" ><figcaption>ERIC KLEINBERG FOR TASTE OF HOME</figcaption></figure><p>Shape the zucchini mixture into 2-inch balls, then place them 1 inch apart on the prepared baking sheet. Bake the zucchini balls until the edges are golden brown, 15 to 18 minutes.</p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2Q9lD5_0vEkJ09K00" alt="https://img.particlenews.com/image.php?url=2Q9lD5_0vEkJ09K00" width="700" height="467" ><figcaption>ERIC KLEINBERG FOR TASTE OF HOME</figcaption></figure><h2>Zucchini Meatball Variations</h2><ul><li><b>Serve them</b> <b>with red sauce:</b> Whether you’re serving these meatballs with pasta, rice or on their own, they go great with <a href="https://www.tasteofhome.com/recipes/homemade-marinara-sauce/">marinara sauce</a>.</li><li><b>Top them with pesto:</b> Pesto (ideally <a href="https://www.tasteofhome.com/recipes/classic-pesto/">homemade pesto sauce</a>) also pairs well with zucchini meatballs.</li><li><b>Add some meat:</b> Although this recipe is vegetarian, you can add sausage or ground beef to the zucchini mixture, if you like.</li></ul><h2>How to Store Zucchini Meatballs</h2><p>Store leftover meatballs in an airtight <a href="https://www.tasteofhome.com/collection/best-food-storage-containers/">food-storage container</a> in the fridge. They’ll stay good for three to four days.</p><h2>Can you freeze zucchini meatballs?</h2><p>Yes, but you’ll need to bake them first. Let them cool, then freeze them in a single layer in an airtight, freezer-safe container.</p><h2>Zucchini Meatball Tips</h2><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1FZReA_0vEkJ09K00" alt="https://img.particlenews.com/image.php?url=1FZReA_0vEkJ09K00" width="700" height="467" ><figcaption>ERIC KLEINBERG FOR TASTE OF HOME</figcaption></figure><h2>Can I double this zucchini meatball recipe?</h2><p>Yes, you can easily double this recipe. Treat it as two separate batches, though, rather than combining double the ingredients together.</p><h2>It is possible to make a vegan version of these meatballs?</h2><p>While this recipe is for vegetarian zucchini meatballs, you can easily make them vegan by using a plant-based <a href="https://www.tasteofhome.com/article/using-egg-substitute/">egg substitute</a> and dairy-free cheese.</p><h2>What other dishes go well with zucchini meatballs?</h2><p>We like serving these with buttered orzo if you’re pairing them with pesto, or spaghetti if you’re using marinara, plus a leafy green salad and garlic bread.</p></div></body>

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Zucchini Meatballs

Zucchini meatballs are so delicious, you won’t miss the meat. Made with shredded zucchini, crunchy Panko bread crumbs, Parmesan and a savory Italian seasoning blend, these meatballs are full of flavor and boast an ideal texture—moist, tender and light (without falling apart easily). Warning though: When you make this zucchini recipe, prepare for them to disappear quickly.

Zucchini Meatballs

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