Ingredients
-
-
1
-
2
-
1 1/4
-
1/2
-
1/8
-
3
-
1
-
1
-
1
-
2
-
-
-
-
Directions
These vegetarian meatballs were a HUGE hit in my house, I even let my neighbors and friends try and everyone loved them! Serve them as an appetizer, over zucchini noodles, whole wheat pasta or with a crusty piece of bread on the side. You can see more zucchini recipes like this here.,,A few weeks ago I made these awesome eggplant meatballs and the most asked question I got in the comments and on Facebook was can you make them with zucchini? Loving the idea, especially since I have a few giant zucchinis on my counter I put this to the test and they turned out awesome! I had to change the recipe a bit from the eggplant one since zucchini is very watery, and they turned out great, even better than the eggplant in my opinion and everyone who tried them, loved them!
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Steps
|
1
Done
|
Place the Olive Oil in a Large Nonstick Skillet Over Medium Heat When Hot Add the Garlic and Saute Until Golden, About 30 Seconds |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Garnish the Meatballs With Fresh Basil Leaves and Serve With Ricotta or Grated Cheese If Desired. |
