Zucchini and ricotta meatballs are a simple and very delicious vegetarian recipe, which you can enjoy on their own or with sauces of your choice: for example, a spicy Mexican sauce or a refreshing yogurt sauce. Now that zucchini are in their prime season, we can get creative in cooking them in various ways: we can make a tasty and cheesy zucchini parmigiana, a creamy zucchini pesto to dress pasta, or delicious baked zucchini meatballs, which are overall very light. Soft and delicately flavored, zucchini and ricotta meatballs are prepared very quickly – the zucchini just need to be grated and cook directly in the oven – and they can be served as an appetizer or a main course that’s different from the usual. The flavor of the zucchini in this recipe is enhanced by the addition of fresh mint and a pinch of grated lemon zest, making them even more special.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 341.68 (Kcal)
- Carbohydrates 20.58 (g) of which sugars 3.94 (g)
- Proteins 19.21 (g)
- Fat 21.14 (g) of which saturated 10.36 (g)of which unsaturated 5.35 (g)
- Fibers 2.22 (g)
- Sodium 886.22 (mg)
Indicative values for a portion of 230 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 for 12 Zucchini and Ricotta Meatballs
The quantities are suitable for a main course for 2 people or an appetizer for 4 people.
- 7 oz zucchini
- 5 oz cow's milk ricotta (or sheep's milk)
- 1 egg (medium)
- 1 tbsp pecorino romano (grated)
- 1 tbsp Parmigiano Reggiano DOP (grated)
- 7 tbsp breadcrumbs (I use gluten-free)
- 4 leaves mint
- 1 pinch lemon zest (grated)
- 1 pinch salt
- to taste pepper
- 1 drizzle extra virgin olive oil
Tools
- 1 Bowl
- 1 Grater with large holes
- 1 Baking sheet
- Parchment paper
How to Make Grated Zucchini and Ricotta Meatballs in the Oven
To prepare zucchini meatballs, start by trimming the ends off the zucchini. Wash them thoroughly and dry them, then grate them with a grater with large holes (1), letting them fall into a bowl (2). Once all the zucchini are grated, squeeze them a little at a time with your hands to remove the excess water (3).
Put them back in the bowl and add the ricotta, a good pinch of salt, a grind of pepper, a couple of grates of lemon zest, and the chopped mint (4). Mix carefully, then add the egg (5). Incorporate it perfectly into the mixture by mixing with a spoon, then add the Parmesan, the Pecorino, and the breadcrumbs (6).
Continue mixing until you obtain a homogeneous mixture, rather soft but not liquid (7). If it turns out too soft – which can happen if the ricotta is a bit watery – add a little more breadcrumbs. Take a heaping tablespoon of the mixture and, with slightly damp hands, shape it into a slightly flattened meatball (8).
Place it on a baking sheet lined with parchment paper. Continue this way until all the mixture is used up; remember to frequently wet your hands, otherwise the mixture will be too sticky to handle. Once all the zucchini and ricotta meatballs are formed, lightly drizzle them with a bit of oil (9) and bake them in a preheated oven at 400°F (static) for 25-30 minutes, until they are slightly golden (10).
Remove them from the oven and serve immediately. They are excellent on their own, but also with various sauces. Among the most suitable, especially in summer, are yogurt-based sauces like tzatziki; if you like bold flavors, you can opt for a spicy sauce such as the Mexican one, or for a sauce based on eggplants (melitzanosalata).
Storage
You can store zucchini and ricotta meatballs in the fridge for 2 or 3 days.
Tips and Variations
If you do not like Pecorino, you can use only Parmesan, increasing the amount to 2 tablespoons. Instead of mint, you can use fresh basil, parsley, or chives.
FAQ (Frequently Asked Questions)
Can I fry the ricotta and zucchini meatballs?
If you do not want to turn on the oven, you can cook the zucchini and ricotta meatballs in a pan. Do not deep fry them or they might fall apart; it’s better to heat a little olive oil in a non-stick pan and brown them on both sides for 2-3 minutes, turning them gently to avoid breaking.
