Light baked zucchini meatballs are a simple, fast, and very tasty vegetarian recipe for meatballs with a light crust on the outside and a soft heart inside.
We can serve the meatballs hot or cold, on a nice serving plate, and they are ideal for an appetizer, starter, or even a good light main course, accompanied by a good fresh salad or something else, depending on the size they are prepared.
They are also perfect for children who sometimes have difficulty eating vegetables.
The meatballs are made with a few ingredients and don’t even require pre-cooking the zucchini, a healthy and light idea but at the same time very tasty!
Now follow me in the recipe, and if you prefer frying, just fry them in hot oil!
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 15 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for light baked zucchini meatballs
- 2 zucchini (medium-sized)
- 1 stale bread roll (small)
- 2 eggs (medium-sized)
- 1.76 oz Grana Padano cheese, grated
- 1 clove garlic (small)
- to taste basil
- to taste salt
- to taste breadcrumbs
- to taste oil
Tools
- 1 Grater
- 1 Bowl
- 1 Baking tray
- 1 Oven
Steps for light baked zucchini meatballs
To prepare the light baked zucchini meatballs, first soak the stale bread with water or milk; when it’s nice and soft, squeeze it well from the water and place it in a bowl.
Then wash the zucchini well and remove the ends.
With a large-hole grater, grate them, place them on a pasta strainer, and then squeeze them well with your hands to remove the water from the vegetables and add them to the bowl with the squeezed bread.
Add the eggs, Grana Padano, salt, basil, and minced garlic, and mix everything well.
It will result in a very soft mixture; at this point, simply add the breadcrumbs, little by little, until the mixture dries.
Be careful not to overdo it, or they will be too dry once cooked.
A trick to have zucchini meatballs with the right consistency is to add the breadcrumbs and then let the dough rest for about ten minutes to check how much moisture it has absorbed.
When the mixture is homogeneous and well blended, form meatballs that are not too large, flatten them slightly between the palms of your hands, and place them on a lightly oiled baking tray.
Bake the light zucchini meatballs in a preheated oven at 356°F for about 20-25 minutes, turning them halfway through cooking to achieve uniform browning.
The oven-baked zucchini meatballs are ready to be served.
Storage, tips and variations
The meatballs keep in the fridge for about 2 days and can also be frozen uncooked.
You can also stuff the meatballs with pieces of cheese to make the heart creamy.
For those who love frying, just dip and turn the meatballs in hot oil and then drain on absorbent paper before serving.
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The meatballs keep in the fridge for about 2 days and can also be frozen uncooked.
You can also stuff the meatballs with pieces of cheese to make the heart creamy.
For those who love frying, just dip and turn the meatballs in hot oil and then drain on absorbent paper before serving.
This article contains one or more affiliate links.
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