Inspired by a surplus of garden zucchini, this recipe creates delicious and healthy zucchini meatballs, perfect for a weeknight meal. It scores you an extra serving of vegetables and can be made in advance and frozen for future meals.
1. Preheat oven to 350 degrees F. Grate zucchini and squeeze moisture from the vegetable using a cheesecloth (a double-folded paper towel can also work if you don’t have cheesecloth). Combine all ingredients into a large mixing bowl and stir until thoroughly combined.
2. Using an ice cream scoop, form meatballs and arrange evenly spaced on a greased baking sheet. Bake at 350 degrees for about 30 minutes.
Enjoy in your favorite marinara sauce on a sub roll, pasta dish, or freeze for future meals. Thaw on stovetop in your red sauce.
