Zucchini and ricotta meatballs are a simple and very tasty vegetarian recipe that you can enjoy on their own or with sauces of your choice: for example, Mexican spicy sauce or a refreshing yogurt sauce. Now that zucchinis are in peak season, we can get creative cooking them in many ways: prepare a delicious and cheesy white zucchini parmigiana, a creamy zucchini pesto to dress pasta, or these delightful oven-baked zucchini meatballs, which are also quite light overall. Soft and delicately flavored, zucchini and ricotta meatballs are quick to prepare – simply grate the zucchinis and they cook directly in the oven – and can be served as either an appetizer or a main course that’s a bit out of the ordinary. The taste of 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 indicated for a main course for 2 people or an appetizer for 4.
- 7 oz zucchini
- 5 oz cow's milk ricotta (or sheep's milk)
- 1 egg (medium)
- 0.5 oz Pecorino Romano cheese (grated)
- 0.5 oz Parmigiano Reggiano PDO (grated)
- 1.5 oz breadcrumbs (gluten-free for me)
- 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 large holes
- 1 Baking sheet
- Parchment paper
How to Prepare Grated Zucchini and Ricotta Meatballs
To prepare the zucchini meatballs, start by trimming the zucchini. Wash them thoroughly and dry them, then grate them with a large-hole grater (1), letting them fall into a bowl (2). Once all the zucchinis are grated, squeeze them a little at a time with your hands to remove the excess water (3).
Return them to the bowl and add the ricotta, a generous pinch of salt, a grind of pepper, a couple of grates of lemon zest, and the chopped mint (4). Mix thoroughly, then add the egg (5). Incorporate it perfectly into the mixture, stirring with a spoon, then add the Parmesan, the Pecorino, and the breadcrumbs (6).
Continue mixing until you obtain a homogeneous mixture, soft but not liquid (7). If it seems too runny – this 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 in this way until all the mixture is used; remember to moisten your hands often, 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 392°F (static) for 25-30 minutes, until slightly golden (10).
Take them out of the oven and serve them immediately. They are excellent on their own but also go well with various types of sauces. Among the most suitable, especially in summer, are yogurt-based sauces like tzatziki; if you love bold flavors, you can opt for a spicy sauce like the Mexican one, or an eggplant-based sauce (melitzanosalata).
Storage
You can store zucchini and ricotta meatballs in the refrigerator for 2 or 3 days.
Tips and Variations
If you don’t like Pecorino, you can use only Parmesan, increasing the amount to 1 oz. Instead of mint, you can use fresh basil, parsley, or chives.
FAQ (Questions and Answers)
Can I fry zucchini and ricotta meatballs?
If you don’t want to turn on the oven, you can cook zucchini and ricotta meatballs in a pan. Do not deep fry them as they may 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 prevent breaking.
