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Zucchini balls

Posted: Jul 18, 2017


Zucchini balls

It’s the beginning of zucchini season! Here comes the grilled zucchini, zucchini bread, baked zucchini, zucchini noodles and so on…. but have you had this vegetable in a “meatball” form? Experiment with zucchini this summer and try out this recipe for delicious zucchini balls.

Serves 4

Nutrition info per serving: 230 cals; 7g fat; 13g protein; 33g carb; 5 g fibre


1 tsp olive oil

2 garlic cloves, crushed

1 1/4 lbs zucchini, grated

1/2 tsp salt

1/8 tsp black pepper

3 tbsp chopped basil

1 cup Italian seasoned breadcrumbs

1 large egg, beaten

1/4 cup Pecorino Romano or Parmesan cheese, grated (or cheese of your choice)

2 cups of your favourite tomato sauce



  • Heat the oven to 375°F, prepare a baking sheet with parchment paper or coat with non-stick spray.
  • Place the olive oil in a large frypan over medium heat and sauté garlic until golden (~30 seconds). Add the grated zucchini, season with salt and pepper and cook until all the water evaporates from the pan (~5 to 7 mins).
  • Transfer zucchini to a colander and pat down to drain any excess water. Then transfer to a mixing bowl and add the bread crumbs, beaten egg, cheese and chopped basil.
  • Form the mixture into 16 balls about 1 oz each and transfer to the prepared baking sheet.
  • Bake until firm and browned, about 20 to 25 minutes.
  • Heat the tomato sauce in a large deep skillet or pot, add the meatballs to the sauce and simmer for 5 minutes.
  • Serve the zucchini balls and sauce with some crusty bread, whole wheat pasta or by themselves. Top with fresh basil leaves, ricotta or grated cheese if desired.