Step-by-step instructions
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Grate the zucchinis and place them into a colander. Sprinkle with a pinch of salt and let them sit for about 10 minutes to release excess water.
- Squeeze the grated zucchini with your hands or use a clean kitchen towel to remove as much moisture as possible.
- In a large bowl, mix the drained zucchini with breadcrumbs, Parmesan, minced garlic, diced onion, egg, and parsley. Stir until well combined.
- Season with salt and pepper to your taste.
- Form small meatballs from the mixture and place them on the prepared baking sheet.
- Lightly spray the meatballs with olive oil.
- Bake for 20-25 minutes until golden and firm to the touch.
- Serve warm with your favorite dipping sauce.
Best ways to enjoy it
These Baked Zucchini Meatballs shine as a standalone dish, but they can be even more delicious when paired with the right accompaniments. Serve them over a bed of spaghetti with marinara sauce for a delightful twist on classic pasta night. Alternatively, plate them with a fresh salad and a tangy vinaigrette for a lighter meal. For a fun appetizer, pair them with a spicy dipping sauce or creamy ranch dressing.
Storage and reheating tips
To keep your Baked Zucchini Meatballs fresh, store any leftovers in an airtight container in the refrigerator. They can stay good for about 3 to 4 days. If you want to enjoy them later, consider freezing them—arrange the cooled meatballs on a baking sheet and freeze until solid, then transfer to a resealable freezer bag. They can last up to 3 months in the freezer. Always remember to reheat them thoroughly to ensure food safety.
Helpful cooking tips
- Zucchini moisture: Removing excess moisture from the zucchini is crucial to avoid soggy meatballs.
- Batch prep: These meatballs freeze beautifully, so consider making a double batch and save some for a busy weeknight.
- Spice it up: Experiment with different herbs or spices—Italian seasoning, crushed red pepper, or even a dash of cumin can greatly enhance the flavor profile.
Creative twists
Feel free to get creative with your Baked Zucchini Meatballs! Add a touch of spice with jalapeño or use a blend of different cheeses for a richer flavor. For a low-carb option, substitute breadcrumbs with almond flour. If you’re aiming for a different flavor profile altogether, why not add chopped sun-dried tomatoes or olives for a Mediterranean flair?
FAQs
How long do these meatballs take to prepare?
The entire process, including prep and baking, takes about 30 minutes—perfect for a quick weeknight dinner.
Can I make these meatballs gluten-free?
Absolutely! Substitute regular breadcrumbs with gluten-free breadcrumbs to cater to gluten-sensitive diets.
How do I store the leftovers safely?
Store leftover meatballs in an airtight container in the fridge for up to 4 days. For longer storage, freeze them.
These Baked Zucchini Meatballs not only deliver on flavor but are also a delightful way to sneak in some vegetables, making them a hit for both kids and adults alike! Get creative, have fun in the kitchen, and enjoy every bite.
