HOW TO COOK CALF FRIES RECIPES

Name: Zucchini Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: cooking spray; 1 tsp olive oil; 2 garlic cloves (crushed); 1 1/4 lbs unpeeled zucchini (grated); 1/2 tsp kosher salt; 1/8 tsp black pepper; 3 tbsp chopped basil (plus leaves for garnish); 1 cup Italian seasoned breadcrumbs; 1 large egg (beaten); 1 ounce 1/4 cup Pecorino Romano cheese, freshly grated, plus more for serving; 2 cups quick marinara sauce or jarred; part skim ricotta cheese (for serving (optional))

DELICIOUS VEGETARIAN ZUCCHINI "MEATBALLS" - SKINNYTASTE

Delicious Vegetarian Zucchini "Meatballs" - Skinnytaste image

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

Ingredients

cooking spray
1 tsp olive oil
2 garlic cloves (crushed)
1 1/4 lbs unpeeled zucchini (grated)
1/2 tsp kosher salt
1/8 tsp black pepper
3 tbsp chopped basil (plus leaves for garnish)
1 cup Italian seasoned breadcrumbs
1 large egg (beaten)
1 ounce 1/4 cup Pecorino Romano cheese, freshly grated, plus more for serving
2 cups quick marinara sauce or jarred
part skim ricotta cheese (for serving (optional))

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

Delicious Vegetarian Zucchini "Meatballs" - Skinnytaste image

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

Ingredients

cooking spray
1 tsp olive oil
2 garlic cloves (crushed)
1 1/4 lbs unpeeled zucchini (grated)
1/2 tsp kosher salt
1/8 tsp black pepper
3 tbsp chopped basil (plus leaves for garnish)
1 cup Italian seasoned breadcrumbs
1 large egg (beaten)
1 ounce 1/4 cup Pecorino Romano cheese, freshly grated, plus more for serving
2 cups quick marinara sauce or jarred
part skim ricotta cheese (for serving (optional))

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.

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