If you’re looking for a tasty, light, and flavorful idea to cook zucchini differently, you’re in the right place! Zucchini and ricotta meatballs are a real summer treat: soft, fragrant, perfect as a main course, finger food, or even an appetizer. You can cook them in an air fryer, in the oven, or in a pan, depending on the time you have or your desire to turn on the oven. A recipe everyone loves, even children, and is made with just a few genuine ingredients. Great hot but also cold!
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 25 small meatballs
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 zucchini
- 1 yellow onion (small)
- 2 eggs
- 3.5 oz grated Grana Padano
- 1.25 cups breadcrumbs
- 19.5 oz ricotta
- to taste salt (about a teaspoon)
- to taste pepper
- to taste nutmeg
- to taste extra virgin olive oil
Tools
- Frying Pan
Preparation of Zucchini and Ricotta Meatballs
Start by washing the zucchini well, dry them, and cut them into cubes.
In a pan, heat some olive oil over medium heat. Add the chopped onion and cook until it becomes translucent and soft.
Add the zucchini and cook for about 5-7 minutes, until they become tender. Remove the pan from the heat and let it cool slightly.
In a large bowl, beat the eggs. Add the grated Grana Padano cheese, ricotta, and breadcrumbs. Mix everything well.
Add the cooked and slightly cooled zucchini and mix all the ingredients thoroughly until you get a homogeneous mixture.
Adjust salt to taste, add pepper and nutmeg as desired.
Form small meatballs using your hands. You can make them large or small, according to your preferences.
In a non-stick pan, heat some olive oil over medium heat. Cook the meatballs until they become golden and crispy on both sides, it will take about 4 minutes per side.
Drain them on absorbent paper to remove excess oil.
Serve the zucchini and ricotta meatballs hot as an appetizer, side dish, or as you prefer. You can accompany the meatballs with tomato sauce or yogurt sauce, if desired.
Enjoy your meal!
Storage of Zucchini and Ricotta Meatballs
You can store zucchini and ricotta meatballs in the fridge, in an airtight container, for 2 days.
They can also be frozen raw: just cook them directly from frozen.
You can store zucchini and ricotta meatballs in the fridge, in an airtight container, for 2 days.
They can also be frozen raw: just cook them directly from frozen.
Useful Tips
• If you want a stronger flavor, you can replace Grana Padano with Pecorino.
• For a gluten-free version, use gluten-free breadcrumbs.
• Add cubes of scamorza or provolone for a melting heart.
• Try them with fresh mint for a fresh and summer touch!
FAQ (Frequently Asked Questions)
Can they be cooked in another way?
Yes, they can be baked in a preheated convection oven at 350°F for about 20 minutes.
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