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Easy Vegetarian Zucchini Meatballs

A healthy and flavorful twist on traditional meatballs, these vegetarian zucchini meatballs are made with grated zucchini, breadcrumbs, and Parmesan cheese. Perfect as an appetizer, side dish, or main course, they’re crispy on the outside, tender on the inside, and packed with wholesome ingredients.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course lunch
Cuisine Italian, Vegetarian
Servings 12 meatballs
Calories 70 kcal

Equipment

  • Mixing bowls
  • Grater (for zucchini)
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Measuring cups and spoons
  • Spatula
  • Ice cream scoop or tablespoon (for portioning)

Ingredients
  

  • For the Meatballs:
  • 2 medium zucchini grated
  • 1 cup breadcrumbs regular or gluten-free
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 teaspoon red pepper flakes for heat
  • 2 tablespoons olive oil for baking or pan-frying
  • For Serving:
  • Marinara sauce optional, for dipping
  • Fresh parsley chopped, for garnish

Instructions
 

  • Prepare the Zucchini :
  • Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to prevent soggy meatballs.
  • Mix the Ingredients :
  • In a mixing bowl, combine the squeezed zucchini, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, black pepper, and red pepper flakes (if using). Mix until well combined.
  • Form the Meatballs :
  • Use an ice cream scoop or tablespoon to form the mixture into small balls, about 1–1.5 inches in diameter. Place them on a plate or baking sheet lined with parchment paper.
  • Cook the Meatballs :
  • Baking Method : Preheat your oven to 400°F (200°C). Arrange the meatballs on a parchment-lined baking sheet. Brush or drizzle them lightly with olive oil. Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.
  • Pan-Frying Method : Heat olive oil in a skillet over medium heat. Add the meatballs and cook for 3–4 minutes per side, or until golden brown and cooked through.
  • Serve :
  • Serve the zucchini meatballs warm with marinara sauce for dipping. Garnish with freshly chopped parsley if desired.

Notes

Substitute zucchini with grated carrots or cauliflower for a different flavor and texture.
Use almond flour or crushed nuts instead of breadcrumbs for a low-carb or gluten-free option.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Freeze uncooked meatballs on a baking sheet, then transfer to a freezer-safe bag. Cook directly from frozen, adding 5–10 minutes to the baking time.
Keyword Vegetarian Zucchini Meatballs