Zucchini Meatballs (Print Version)
# Ingredients:
01 -
1 egg (or try a flax egg: mix 1 tablespoon ground flax with 3 tablespoons water).
02 -
1/4 cup of onion, finely shredded.
03 -
1/2 cup of Parmesan cheese, grated.
04 -
2 tablespoons of parsley, chopped fresh.
05 -
1 teaspoon of oregano, dried.
06 -
1 medium or large zucchini.
07 -
1/2 cup of breadcrumbs (try coconut or almond flour for a gluten-free swap).
08 -
A dash of salt and pepper, or more to your liking.
# Instructions:
01 -
Turn your oven on and set it to 375°F (190°C).
02 -
Grab a grater or food processor and shred the zucchini into small bits.
03 -
Sprinkle some salt on the shredded zucchini and let it chill for about 10 minutes to draw out the liquid.
04 -
Squeeze the zucchini in a clean towel to get rid of as much water as you can.
05 -
Put the zucchini, breadcrumbs, Parmesan, onion, egg (or flax egg), parsley, oregano, salt, and pepper in a big bowl. Stir until it's all one mixture.
06 -
Roll the mixture into little balls, about the size of ping pong balls. You’ll get close to 12.
07 -
Cover a baking tray with parchment paper or spray some olive oil on it to prevent sticking.
08 -
Set the balls on the tray and roll them lightly in a little olive oil for even cooking.
09 -
Put the tray in the oven and bake for 30 minutes. Make sure to turn them a few times so every side browns nicely.
10 -
Dish out the meatballs with your go-to marinara sauce. They're also great on rice, inside a sandwich, or alongside bread for dipping.
# Notes:
01 -
For a lower-carb option, replace breadcrumbs with almond or coconut flour. Just adjust the amount so the mix holds together.
02 -
Have an egg allergy? Use a flax egg or other binders like cornstarch or whole wheat flour instead.
03 -
Get the zucchini as dry as possible by squeezing out all the water. Otherwise, the mixture may turn out too soft.