Zucchini Ricotta Meatballs With Roasted Tomato Sauce
  1. Preheat the oven to 375F

  2. Trim the ends of each zucchini and use a box grater to shred into a large bowl

  3. Squeeze the zucchini in a dish towel to get rid of any excess water

  4. Add the zucchini to a bowl with the egg, ricotta, bread crumbs, Italian seasoning, cheese, basil, parsley, salt, chili flakes, pepper, olive oil, onion, and garlic

  5. Stir until evenly mixed, then form the mixture into balls and place on a baking sheet lined with parchment

  6. Add more breadcrumbs if the mixture is too loose

  7. Bake for 30-40 minutes, or until browned

  8. Heat marinara sauce in a skillet and gently place the meatballs in the sauce

  9. Let them simmer together for 10 minutes

  10. Serve over pasta, rice, polenta, mashed potatoes, or quinoa

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🍖Meatballs

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season☀️Summer

DifficultyEasy ⏰ 45m

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