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