Oven-Baked Zucchini Meatballs
(2.5)
18.8K views • 5d ago
541
11
2.9% engagement
Delicious and simple zucchini meatballs baked in the oven for a lighter, tasty dish perfect as an appetizer or vegetarian main course.
00:00:30 total
Serves 10
easy
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- zucchini - 600 g (trimmed and grated with wide edges)
- egg - 1 (55 g) (medium size)
- homemade bread - 250 g (cut into cubes and blended into crumbs)
- grated cheese - 120 g (classic flavor for meatballs)
- parsley - watch the video to see (chopped)
- salt - q.b. (to taste)
- black pepper - q.b. (to taste)
- extra virgin olive oil - q.b. (for greasing hands and sprinkling on meatballs)
Instructions
- Prepare the zucchini: Trim the courgettes and grate them using the wide edges of a grater. If the zucchini seem too tender, place them in a colander and press lightly to remove excess water.
- Make bread crumbs: Cut homemade bread into cubes and blend until fine crumbs are obtained.
- Combine ingredients: In the blender with the bread crumbs, add the egg, grated cheese, grated zucchini, chopped parsley, salt, and pepper. Pulse briefly to mix and knead everything together.
- Shape meatballs: Grease your hands with olive oil and shape round meatballs weighing about 18 grams each.
- Prepare for baking: Place the meatballs on a baking tray and sprinkle them with a drop of olive oil for browning.
- Bake meatballs: Bake in a static oven preheated to 200°C (392°F). Cook on the middle shelf for 20 minutes, then move to the highest shelf for the last 8-10 minutes to brown the meatballs nicely.
- Serve: Remove from oven and serve warm. Enjoy!
Unlock Menu Recommendations
Sign in to get personalized menu recommendations based on your current recipe. We'll suggest what to serve before, alongside, or after this dish to create the perfect meal.
