Baked Zucchini Meatballs

Name: Baked Zucchini Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 32
Ingredients: Zucchini 5.3 cups; Eggs (1 medium) 2 oz; Bread homemade 8.8 oz; Fine salt to taste; Black pepper to taste; Grated cheese 1 ¼ cup; Parsley minced to taste; Extra virgin olive oil to taste

it de fr es br

Vegetarian

Difficulty: Very easy
Prep time: 15 min
Cook time: 30 min
Makes: 32 pieces
Cost: Low

PRESENTATION

Baked zucchini meatballs are a real hit, especially when you’re in the mood for something light yet full of flavor. They’ve got that classic Italian comfort food vibe going on. You know, throughout Italy, people tweak their meatballs based on what's in season. And these veggie-packed bites? Really, they show how good simple stuff like zucchini, fresh bread, and a bit of cheese can taste. Baking instead of frying? Genius. Keeps them moist inside with a crispy edge—perfect for dipping into a cool yogurt sauce.

Folks love how this zucchini meatball recipe brings such a nice balance. There’s the tender bite from inside, a little golden crunch outside, and that herby, cheesy thing—so so Italian. Each batch is great for a snack, a side, or even as a main dish. And look, if you’re after a healthy meatball recipe that doesn’t skimp on taste, this is it.

Italian families? Well, they often add their own twist, like extra herbs or different cheeses—really mix things up. These baked zucchini meatballs are more than just a vegetarian swap. They prove that oven-baked, fragrant food can be just as fun and tasty as the meat version. Pairing with a creamy yogurt dip? It's not just for looks—adds a cool, tangy kick. And the sauce? Makes every bite kind of addictive. Whether you’re tossing them with pasta, throwing them on a salad, or just enjoying them alone, they’re pretty much perfect for the "easy dinner recipes" playbook.

For anyone needing low-carb meatballs or something for a gluten-free meatballs craving, this dish checks all the boxes. Italian kitchens have a knack for turning simple, fresh ingredients into food that feels special yet doable any night. Plus, knowing they are healthy and delicious? Makes them way way better. Next time you want something Italian, give these a shot—they're bound to become a favorite at home. Really, can't go wrong with these!

How to prepare Baked Zucchini Meatballs

To prepare the baked zucchini meatballs, start by washing the zucchini and trimming one end 1, then grate them using a large-holed grater 2 and set aside. If your zucchini seem particularly watery, place them in a colander with a weight on top to drain the excess water. Then, cut the bread into cubes 3.

Transfer it to the mixer bowl 4 and blend to create crumbs. Add the egg 5 and grated zucchini 6.

Also add the grated cheese 7, chopped parsley 8, and season with salt and pepper 9.

Close the mixer 10 and blend briefly, just enough to mix 11. Now, take about 0.6 oz (18 g) of the mixture, compact it between slightly oiled hands, and shape into round meatballs 12.

Arrange them on a baking sheet lined with parchment paper and drizzle with a bit of oil 13. Bake on the middle rack of a static oven at 392°F (200°C) for 20 minutes. Then, move the baking sheet to a slightly higher rack and continue baking for another 8-10 minutes for a perfect golden finish 14. Serve your baked zucchini meatballs warm or hot, with a pinch of salt on top and yogurt sauce to taste 15.