Low Carb Zucchini Meatballs For Those Savory Cravings

December 4, 2018

Zucchini Meatballs

Thought you couldn't be vegetarian, low carb and eat meatballs? Try this delicious, nutritious zucchini version this week.

Course Main Course
Cuisine American, Mediterranean
Keyword easy, fluffy, healthy, meatballs, vegetarian, zucchini
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Déja Todman

Ingredients

  • 3 zucchini
  • 1 cup panko breadcrumbs
  • 1/2 cup Parmesan grated
  • 1/4 cup basil thinly sliced
  • 2 cloves garlic minced
  • 2 tbsp olive oil extra virgin
  • 1 egg beaten
  • salt & pepper to taste
  • marinara sauce 1 jar

Instructions

  1. Line a small bowl with a kitchen towel.  Grate the zucchini into the bowl.  Toss with salt and squeeze the excess liquid out.

  2. In a large bowl, add dried zucchini, basil, egg, garlic, panko, and 1/4 cup Parmesan. Season to taste.

  3. Form small, palm-sized balls-- you should end up with anywhere from 12-15.

  4. Heat a large skillet over medium heat.  Cook meatballs until golden on all sides, about 10 minutes. 

  5. Transfer meatballs to a clean plate lined with paper bags or paper towels. Drain excess oil and add marinara sauce to the skillet, warming it up. 

  6. Add zucchini meatballs to the pan and let simmer for 5 minutes.  Serve with a side of your choice, topped with more Parmesan.


    Enjoy 🙂 

Recipe Video

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