Thought you couldn't be vegetarian, low carb and eat meatballs? Try this delicious, nutritious zucchini version this week.
- 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
Line a small bowl with a kitchen towel. Grate the zucchini into the bowl. Toss with salt and squeeze the excess liquid out.
In a large bowl, add dried zucchini, basil, egg, garlic, panko, and 1/4 cup Parmesan. Season to taste.
Form small, palm-sized balls-- you should end up with anywhere from 12-15.
Heat a large skillet over medium heat. Cook meatballs until golden on all sides, about 10 minutes.
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.
Add zucchini meatballs to the pan and let simmer for 5 minutes. Serve with a side of your choice, topped with more Parmesan.