Zucchini No Meat Meatballs
Description
Are you out of ideas for Meatless Mondays? Try these meatless zucchini balls. They're made with freshly grated zucchini, breadcrumbs, egg, cheese, garlic and basil, then baked in the oven. Finally, they're finished in a wonderful marinara sauce and served
Ingredients
non-stick cooking spray
1 t. olive oil
2 garlic cloves, crushed
1 1/4 lb. unpeeled zucchini, grated
1/2 t. kosher salt
1/8 t. black pepper
3 T. chopped basil, plus leaves for garnish
1 c. Italian seasoned breadcrumbs
1 large egg, beaten
1 oz. (1/4 c.) Pecorino Romano cheese, freshly grated, plus more for serving
2 c. marinara sauce
part skim Ricotta cheese, for serving, optional
Directions
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Preheat oven to 375 degrees. Spray a large rimmed baking sheet with non-stick cooking spray.
Place olive oil in a large non-stick skillet over medium heat. When hot, add garlic; saute until golden, about 30 seconds. Add zucchini; season with salt and pepper; cook on High heat until all water evaporates from the skillet, 5 - 7 minutes.
Transfer to a colander to drain excess water; place in a large bowl with breadcrumbs, beaten egg, Pecorino Romano cheese and chopped basil.
Form mixture into 16 balls, each about 1 oz., rolling tightly; transfer to the prepared baking sheet. Spray tops with cooking spray; bake until firm and browned, about 20 - 25 minutes.
Heat the marinara sauce in a large deep skillet, about 4 - 5 minutes. Add the zucchini balls to the sauce; simmer for 5 minutes.
Garnish with fresh basil leaves. Serve with ricotta or grated cheese, if desired.
4 servings.