Zucchini and Ricotta Meatballs
The Zucchini and Ricotta Meatballs are a simple, light, and tasty recipe, perfect for the whole family. Soft inside and golden outside, these vegetarian meatballs are prepared in a few minutes with genuine ingredients like fresh zucchini, creamy ricotta, parmesan, and breadcrumbs. They can be cooked in a pan, in the oven, or in the air fryer for an even lighter version.
Ideal as a main course, appetizer, or finger food for a buffet, the zucchini meatballs are also a great solution to recycle vegetables and make both adults and children happy. Accompanied with a Greek yogurt sauce, they become irresistible and perfect for any occasion!
Discover how to prepare these soft, flavorful, and light zucchini and ricotta meatballs, perfect for a quick and healthy meal!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 10/20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 zucchini
- 5.3 oz ricotta
- 1.8 oz parmesan
- 2 eggs
- 3 tablespoons breadcrumbs
- 1 onion
- garlic
- 7 oz Greek yogurt
- salt
- extra virgin olive oil
Steps
The preparation of Zucchini and Ricotta Meatballs is very simple, watch the video HERE.
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Prepare the vegetables
Grate the zucchini and finely chop garlic and onion. In a pan, heat a drizzle of extra virgin olive oil and sauté garlic and onion for a few minutes, until they become golden.
Add the grated zucchini, season with salt and pepper, and let cook for 5-6 minutes, until the water has evaporated. Let cool.
In a large bowl, combine the cooled zucchini, ricotta, Greek yogurt, and eggs
grated parmesan and breadcrumbs. Mix well until you obtain a soft but moldable mixture.
Take small portions of the mixture and form round meatballs.
Place them on a baking sheet lined with parchment paper.
Bake in a preheated oven at 356°F for about 20 minutes, until they are golden and slightly crispy on the outside.
Serve hot or warm, accompanied by a yogurt sauce for a fresh and creamy touch!
Tips & Storage:
To obtain compact meatballs and not too moist, squeeze the zucchini well after cooking to remove excess water.
You can customize the recipe by adding fresh aromatic herbs such as mint, basil, or parsley for a more intense aroma.
If you want a crunchier version, roll the meatballs in breadcrumbs before cooking.
They are also great cooked in the air fryer at 356°F for 15 minutes or in a pan with a drizzle of oil.
Store the meatballs in the refrigerator in an airtight container for 2-3 days.
They can be reheated in the oven or microwave before serving, or enjoyed cold as a light snack or appetizer.
They can also be frozen once cooked: just thaw them at room temperature and reheat them for a few minutes to regain their soft texture.
