DELICIOUS VEGETARIAN ZUCCHINI "MEATBALLS" - SKINNYTASTE
These meatless Zucchini Meatballs are made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a pomodoro sauce.
Provided by Gina
Categories Dinner
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
- Place the olive oil in a large nonstick skillet over medium heat. When hot add the garlic and saute until golden, about 30 seconds.
- Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet, 5 to 7 minutes.
- Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, beaten egg, Romano cheese and chopped basil.
- Form the zucchini mixture into 16 balls about 1 oz each, rolling tightly and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 to 25 minutes.
- Heat the sauce in a large deep skillet to warm the sauce, about 4 to 5 minutes. Add the meatballs to the sauce and simmer for 5 minutes.
- Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese if desired.
Nutrition Facts : ServingSize 4 meatballs, Calories 259 kcal, CarbohydrateContent 30 g, ProteinContent 10 g, FatContent 12 g, SaturatedFatContent 3 g, CholesterolContent 52 mg, SodiumContent 1182 mg, FiberContent 6 g, SugarContent 9 g
DELICIOUS VEGETARIAN ZUCCHINI "MEATBALLS" - SKINNYTASTE
These meatless Zucchini Meatballs are made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a pomodoro sauce.
Provided by Gina
Categories Dinner
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
- Place the olive oil in a large nonstick skillet over medium heat. When hot add the garlic and saute until golden, about 30 seconds.
- Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet, 5 to 7 minutes.
- Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, beaten egg, Romano cheese and chopped basil.
- Form the zucchini mixture into 16 balls about 1 oz each, rolling tightly and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 to 25 minutes.
- Heat the sauce in a large deep skillet to warm the sauce, about 4 to 5 minutes. Add the meatballs to the sauce and simmer for 5 minutes.
- Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese if desired.
Nutrition Facts : ServingSize 4 meatballs, Calories 259 kcal, CarbohydrateContent 30 g, ProteinContent 10 g, FatContent 12 g, SaturatedFatContent 3 g, CholesterolContent 52 mg, SodiumContent 1182 mg, FiberContent 6 g, SugarContent 9 g
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