Zucchini meatballs are an irresistible and golden finger food. It’s a perfect recipe for an appetizer or a main dish. I imagine everyone has already tried to cook them in many ways, but I assure you that these are super simple and fast to prepare. In a few words, zucchini are quickly cooked and then all other ingredients are combined in a bowl, shaped into round or flat forms, according to your taste, and… into the oven! However, there is one particular thing: they have a gooey heart of mozzarella that you can’t resist! Have I made your mouth water? Well, read the recipe then and turn on the oven because the zucchini meatballs will be ready in a click! Oh, of course, if you prefer, you can also fry them. This way they will cook faster.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 15 meatballs
- Cooking methods: Oven
- Cuisine: Italian
- Energy 41.98 (Kcal)
- Carbohydrates 4.25 (g) of which sugars 0.32 (g)
- Proteins 2.40 (g)
- Fat 1.85 (g) of which saturated 0.76 (g)of which unsaturated 0.60 (g)
- Fibers 0.49 (g)
- Sodium 187.00 (mg)
Indicative values for a portion of 26 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 zucchini
- 1 egg
- 1/2 cup breadcrumbs
- 2 tbsps Parmigiano Reggiano DOP
- 3/4 oz provolone
- 2 tbsps extra virgin olive oil
- 1 clove garlic
- salt (to taste)
- pepper (to taste)
Tools
- 1 Frying pan
- 1 Bowl
- Parchment paper
- Baking tray
Preparation of Zucchini Meatballs
To prepare zucchini meatballs, start by cooking them. Take a non-stick pan, put the garlic, one tablespoon of oil, and the washed and diced zucchini. Season with salt and cook for a few minutes.
Meanwhile, cut the mozzarella into cubes and set aside.
Then put all the ingredients in a bowl: the egg, 1 tablespoon of breadcrumbs taken from the total, the cheese, the cooked and cooled zucchini, and a sprinkle of pepper. Mix the mixture: don’t worry if it feels a bit sticky, that’s okay.
Now form your meatballs: take a spoonful of the mixture, flatten it slightly, place a cube of mozzarella in the middle, and close well, shaping it into a meatball. Then roll them in breadcrumbs and place them on a baking tray lined with parchment paper.
Finally, bake them at 392° F for 25 minutes or until they become golden. If you prefer, you can also cook the meatballs in plenty of vegetable oil.
The zucchini meatballs are ready! Serve them hot.
Variations and Tips
Instead of zucchini, you can use eggplants, bell peppers, peas, or another type of vegetable you prefer.
You can store the meatballs in a container in the refrigerator for one or two days.
If you liked this recipe, you might also be interested in Smart Non-Ascolane Olives, or Tasty Potato Bites or other recipes in the Appetizers category.
