Best 7 Summer Zucchini Meatballs Recipes

ZUCCHINI MEATBALLS RECIPE BY TASTY

Steps:

• Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
• Preheat the oven to 375˚F (190˚C).
• Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
• Bake for 30-40 minutes, or until browned, flipping halfway through.
• Serve over pasta with marinara sauce.
• Enoy!

ZUCCHINI MEATBALLS

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, combine the ground beef, zucchini shreds, egg, bread crumbs, Italian seasoning, salt and pepper. Form into large meatballs, mine were about 1 1/2 to 2 inches in diameter and I made 16 meatballs. Place into a glass baking dish (I used a smaller 7x11-inch glass dish, what you see above. Then top each meatball with a little pasta sauce.
• Bake the meatballs in the preheated oven for 25-30 minutes, or until cooked through. Cooking time will vary depending on size and thickness of the meatballs.
• Cook the pasta as directed.
• Serve Zucchini Meatballs over pasta and sauce with a side of veggies. We had green beans!

ZUCCHINI MEATBALLS

Steps:

• For the meatballs: Add the chopped zucchini to salted boiling water for 4 minutes. Drain the excess water from the zucchini. Transfer the zucchini to a baking dish and allow to cool. Squeeze out the excess water from the boiled zucchini.
• In a mixing bowl, add the zucchini, scamorza cheese, Pecorino cheese, fresh mint leaves, eggs, and bread crumbs. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Coat the meatballs in the bread crumbs.
• Heat olive oil in a deep frying pan. Gently place the meatballs into the hot oil and let fry until golden and crispy. Transfer to a plate lined with an absorbent paper towel to drain the excess oil. Serve with the tomato salad.
• To make the tomato salad: Add the cherry tomatoes, basil, and salt to a bowl. Drizzle with olive oil and mix together.

SUMMER ZUCCHINI MEATBALLS

Steps:

• In a bowl mix with your hands the first 5 ingredients. Set aside.
• Meanwhile shred the zucchini and sprinkle with garlic salt. Put shredded zucchini in a colander and put a weight on top to help drain as much liquid as possible in 15 minutes.
• Chop the basil.
• Add the basil and the drained zucchini to the meat mixture and mix well using your hands.
• Roll into balls and put on a sprayed baking sheet and into a 350 degree oven for 15 minutes. iIf using a high fat meat bake for 20 minutes.
• Enjoy!

SIMPLE MEATBALLS WITH ZOODLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine ground beef, onion, garlic salt, salt, and pepper in a bowl; mix well. Shape into 1 1/2-inch balls. Arrange meatballs in a glass baking pan.
• Bake in the preheated oven until meatballs are browned, about 20 minutes.
• Cut zucchini into noodle shapes with a spiralizer.
• Heat tomato sauce in a saucepan over medium heat; add meatballs. Reduce heat to low. Cook, covered, until sauce and meatballs are evenly warmed, about 5 minutes. Remove from heat; keep covered.
• Heat oil in a skillet over medium heat. Add zucchini, salt, and pepper; cook and stir until tender but firm to the bite, about 5 minutes. Transfer zucchini to a serving plate; top with tomato sauce and meatballs.

ELIMINATION MEATBALLS WITH ZUCCHINI

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes with a fork in a large bowl; set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Mix zucchini and yellow squash into the bowl with the sweet potatoes. Add turkey and black pepper. Form mixture into 1-inch balls and place in a 9x13-inch baking dish.
• Bake in the preheated oven until meatballs are no longer pink in the center, 35 to 40 minutes.

SUMMER MEATBALLS & SPAGHETTI

Steps:

• Heat ½ tbsp of the olive oil in a large frying pan over a medium heat. Add the onion and soften for 5 mins, then add the garlic and fennel and cook for 2 mins longer. Tip into a bowl. Add the pork mince, parsley stalks and grated courgette to the bowl, season well, mix, and shape into 10 meatballs. Heat the remaining oil in the frying pan, add the meatballs and fry for 5-8 mins, turning occasionally, until golden brown and cooked through. Set the pan aside.
• Bring a pan of salted water to the boil and cook the spaghetti for 1 min less than pack instructions. Using tongs, transfer the pasta to the pan of meatballs, sloshing in some of the cooking water as you go. Add the courgette ribbons to the pan and put it back over the heat. Toss the pasta and meatballs with the courgette ribbons in the pan with a ladleful of pasta water and add the lemon juice. Season well, tip into bowls and scatter over the chopped parsley leaves, lemon zest and a generous grating of parmesan.