Cheesy Zucchini “Meatballs”

I’m all about increasing our veggie consumption without having to try too hard. So that’s why I love this twist on one of our most favorite family meals – Spaghetti and Meatballs! Now we’re all about our regular meatballs made with meat, but just to switch things up (and make sure we get a good dose of veggies!) we’re loving this new zucchini version as well. I hope your family enjoys it just as much as mine did.

Cheesy Zucchini Meatballs on 100 Days of Real Food

Cheesy Zucchini Meatballs on 100 Days of Real Food

Cheesy Zucchini "Meatballs"

I'm all about increasing our veggie consumption without having to try too hard, which is why I love this twist on Spaghetti and Meatballs! 
4.5 from 4 votes
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Print Recipe
Servings: 4 people

Ingredients
  

Instructions
 

  • Preheat the oven to 425 degrees F. Grease a large baking sheet with oil.
  • Cut the mozzarella into 12 equal sized square pieces and set aside.
  • Shred zucchinis using a food processor or hand cheese grater. Use a clean kitchen towel to wrap up the shredded zucchini and squeeze as much liquid as you can out of it (and discard).
  • In a large bowl mix together the shredded zucchini, eggs, breadcrumbs, Parmesan, basil, garlic, and salt until well combined.
  • It's time to form the "meatballs." Take a handful of the zucchini mixture, shove one of the mozzarella squares in the middle, then form it into a "meatball" with the mozzarella completely covered on the inside. Squeeze the "meatball" together tightly and discard any additional excess liquid. Repeat with remaining ingredients and place on the greased baking sheet.
  • Bake for 14 to 16 minutes or until golden brown on the bottom. Serve warm over noodles with red sauce and (if desired) garnish with additional Parmesan cheese. Enjoy!

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Cheesy Zucchini "Meatballs"
Amount Per Serving
Calories 207 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 112mg37%
Sodium 687mg30%
Potassium 446mg13%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 4g4%
Protein 15g30%
Vitamin A 730IU15%
Vitamin C 28.5mg35%
Calcium 274mg27%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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23 thoughts on “Cheesy Zucchini “Meatballs””

  1. Approximately how much shredded zucchini should we end up with? (a “medium” zucchini could be quite subjective ;)

  2. 5 stars
    Made these today and… ate them all by myself. I have been making them in a similar way for many years but fried them instead. Baking them is a much better way! I love this recepie and wouldn’t change a thing about it.

  3. 5 stars
    I found these to be really good. My husband even liked them which was a bonus! When I told him what I was making for dinner he looked at me like I was crazy, but he loved them and asks for them all the time now.

  4. 4 stars
    I found that if you use a ricer to squeeze the water from the zucchini for the zucchini cheesy meat ball recipe, you can get more water from the vegetable,
    While making the meat balls. worked for me
    can you tell what the nutritional values are for the recipes?

  5. Hi, May I ask where you get your organic cheese from? I always get it from costco – The Clover’s organic blend, shredded one.

    I do not see a better place that sells better/less expensive organic cheese around. There is whole foods and sprouts nearby my home though. Your suggestions will be really useful.

  6. Looks yummy! I am all for sneaking in vegetables whenever possible. Did your kids like it? I have some picky eaters, so I am always looking for kid-friendly healthy recipes.

  7. Lisa, so refreshing to hear that you have trouble getting enough veggies into your families diet. I have taken to serving a side of veggies with pancakes and waffles in an effort to get more veggies in. I strive to have half our dinner plate be vegetables. Trouble is, veggies don’t fill my kids up as much as carbs do, so they usually ask for seconds of the main dish, biscuits, corn bread, etc:( I can’t wait to try the zucchini meatballs. They are perfect for lent.

  8. Lisa, so refreshing to hear that YOU struggle with getting enough veggies in your families diets as well. I’ve taken to serving sides of veggies with pancakes and waffles just to get more veggies in our meal. I constantly strive to keep half our our plate veggies, unfortunately, veggies just don’t fill my girls up as well as carbs, so they are usually still hungry:( Can’t wait to try the meatballs, perfect meal for Lent.

    1. Did you use dry breadcrumbs or fresh? I made my own fresh breadcrumbs, squeezed the zucchini and weighed out the cheese (didn’t end up using it all), followed all the directions except I lined my pan with parchment paper to avoid sticking. Unfortunately, the cheese melted out of my meatballs and they deflated and lost their shape. Fine for us, but wouldn’t serve them to company, any tips? Still tasted delicious, at least to my husband, myself and my youngest daughter. My picky middle daughter didn’t care for them and my oldest asked if I could make them without the zucchini next time.

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