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Ingredients
Scale
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 ½ cups grated zucchini
- Zest of ½ lemon
- ¼ cup finely chopped basil
- 2 tablespoons finely chopped oregano (use dried for convenience)
- 1 cup breadcrumbs (gluten-free breadcrumbs for gluten-free option)
- 1 large egg, beaten
- ⅓ cup grated Parmesan cheese
- ½ teaspoon sea salt
- Pinch of red pepper flakes (optional)
- 2 cups marinara sauce
- 1 tablespoon lemon juice
- 1 cup packed baby spinach
- ⅓ cup ricotta cheese
- Additional grated Parmesan cheese for serving (optional)
- Chopped parsley for serving (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Sauté garlic in olive oil for 1-2 minutes, then add grated zucchini and cook for 5-7 minutes.
- Drain zucchini mixture and let cool for 10 minutes.
- Combine zucchini with lemon zest, herbs, breadcrumbs, egg, and cheese in a bowl.
- Form into 16 meatballs and place on a greased baking sheet.
- Bake for 22-25 minutes until golden brown.
- Warm marinara sauce, add lemon juice and spinach.
- Add cooked meatballs to sauce and heat through.
- Serve with ricotta, sea salt, pepper, and optional garnishes.
Notes
Ensure zucchini is well drained to avoid soggy meatballs.
Use a mix of fresh and dried herbs for enhanced flavor.
Adjust spice level with red pepper flakes to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 70
- Sugar: 1
- Sodium: 150
- Fat: 4.5
- Saturated Fat: 1.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 3
- Cholesterol: 20