Easy Vegetarian Zucchini Meatballs Recipe

I have a soft spot for recipes that feel like comfort food but sneak in a dose of vegetables. These vegetarian zucchini meatballs check all the boxes—flavorful, hearty, and satisfying. The best part? They come together easily with pantry staples and a handful of fresh ingredients. Whether you’re looking for a meatless weeknight dinner or a fun way to use up extra zucchini, these are a must-try.

this RECIPE

A summer garden discovery turned into a family favorite

One summer, my little backyard garden produced more zucchini than I knew what to do with. I made zucchini bread, zucchini fritters, and even grilled zucchini, but I still had piles left. In a last-minute dinner experiment, I tried making vegetarian meatballs using shredded zucchini. I didn’t expect much, but when my family devoured them (and even asked for seconds), I knew I had a winner.

The golden, slightly crispy exterior gives way to a tender, flavorful center packed with basil, garlic, and parmesan. These little bites soak up marinara sauce like a dream and pair beautifully with pasta or crusty bread. Now, every summer, I actually look forward to my zucchini surplus because it means making these meatballs again.

Where did zucchini meatballs come from?

While traditional meatballs are an Italian staple, vegetarian versions have been gaining popularity. Zucchini meatballs are part of a growing trend of plant-based alternatives that mimic classic comfort foods. They take inspiration from Italian flavors, with ingredients like parmesan, basil, and garlic, but replace meat with shredded zucchini for a lighter, veggie-packed option.

Over time, home cooks have experimented with different textures—some add ricotta for extra creaminess, while others use chickpeas or lentils for more protein. This version keeps things simple, using breadcrumbs and egg to bind everything together while letting the fresh zucchini shine.

What you need to make zucchini meatballs

Zucchini: the star of the show

Zucchini gives these meatballs their soft texture and mild, slightly sweet flavor. Make sure to squeeze out as much moisture as possible after cooking to avoid soggy meatballs. If you’re out of zucchini, shredded yellow squash works too.

Breadcrumbs: for structure

Breadcrumbs help hold everything together while giving the meatballs a slight chewiness. I use plain breadcrumbs, but panko creates a crispier texture. If you’re gluten-free, swap in almond flour or gluten-free breadcrumbs.

Parmesan cheese: the flavor booster

Parmesan adds a rich, salty umami flavor. If you need a vegetarian option, look for parmesan made without animal rennet. For a dairy-free version, try nutritional yeast—it won’t melt the same way but still gives a cheesy depth.

Egg: the binder

The egg helps keep everything together. If you’re vegan, a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) works as a substitute, though the texture will be slightly softer.

Garlic and basil: the aromatics

Fresh basil adds brightness, while garlic gives a punch of flavor. If you don’t have fresh basil, dried basil works—just use half the amount since dried herbs are more concentrated.

Italian seasoning: the secret weapon

This blend of oregano, thyme, and other herbs enhances the Italian-inspired flavors. If you’re out, just use a mix of dried oregano and thyme, or even a bit of fresh parsley.

The tools you’ll need (and what to use if you don’t have them)

A good box grater

You’ll need this to shred the zucchini. If you have a food processor with a shredding attachment, even better—it saves time.

A large skillet

This helps cook out excess moisture from the zucchini. Any non-stick or stainless steel pan will work, but make sure it’s large enough to hold all the zucchini without overcrowding.

A colander

After cooking, you’ll transfer the zucchini to a colander and press out extra liquid. A clean kitchen towel or cheesecloth also works if you want to squeeze out even more moisture.

A mixing bowl

This is where everything comes together. A medium or large bowl works best so you have room to mix without spilling.

A baking sheet

Lining it with non-stick foil or parchment paper prevents sticking and makes cleanup easier. If you don’t have foil, just grease the baking sheet with a little olive oil.

Let’s make some zucchini meatballs!

Step 1: Prep and cook the zucchini

Preheat your oven to 375°F and line a baking sheet with non-stick foil or parchment paper.

Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the garlic and sauté for about a minute, just until fragrant. Then, stir in the shredded zucchini, salt, and a few cranks of black pepper.

Cook for about five minutes, stirring occasionally, until most of the moisture has evaporated. Transfer the cooked zucchini to a colander and press down with a spatula to release even more liquid. If you’re in a rush, you can blot it with paper towels instead.

Step 2: Mix everything together

In a large bowl, combine the breadcrumbs, parmesan, Italian seasoning, fresh basil, and egg. Add the drained zucchini and mix until everything is well blended. The mixture should be slightly sticky but still hold its shape when rolled into a ball.

Step 3: Form the meatballs

Use a two-tablespoon scoop to portion out the mixture and roll into firm balls. You should get about 20 meatballs. Place them evenly spaced on the prepared baking sheet.

Step 4: Bake to perfection

Bake for 20-25 minutes, or until the meatballs are firm and lightly browned. They should have a crisp outer layer but still be soft inside.

Fun variations to try

• Vegan version: Replace the egg with a flax egg and use nutritional yeast instead of parmesan.
• Gluten-free: Swap breadcrumbs for gluten-free panko or almond flour.
• Spicy kick: Add a pinch of red pepper flakes or cayenne to the mixture.
• Cheesy twist: Mix in some shredded mozzarella for an extra melty center.
• Protein boost: Stir in mashed chickpeas or lentils for added texture and protein.

How to serve zucchini meatballs

These meatballs are incredibly versatile! Here are a few serving ideas:

• Classic spaghetti and meatballs: Toss them in marinara sauce and serve over pasta.
• Zoodle magic: Pair with zucchini noodles for a low-carb meal.
• Meatball subs: Load them into a hoagie roll with melted mozzarella.
• Appetizer bites: Serve with toothpicks and a side of marinara for dipping.

What to drink with them?

A light red wine, like Pinot Noir, pairs well with the basil and parmesan flavors. If you prefer white, a crisp Sauvignon Blanc works too. For a non-alcoholic option, try sparkling water with a squeeze of lemon.

Storage and reheating tips

Store leftovers in an airtight container in the fridge for up to four days. To reheat, bake at 350°F for about 10 minutes or microwave in short bursts. You can also freeze them—just let them cool completely before storing them in a freezer bag.

Final thoughts

These zucchini meatballs are a delicious and simple way to enjoy a meatless meal without missing out on flavor. Give them a try and make them your own! If you do, let me know how they turn out in the comments.

FAQs

1. Can I make these ahead of time?
Yes! You can prep the meatballs and refrigerate them raw for up to a day before baking.

2. Can I pan-fry instead of baking?
Absolutely! Just cook them in a skillet with a bit of oil over medium heat until golden brown on all sides.

3. Can I use frozen zucchini?
Yes, but make sure to thaw and squeeze out all excess moisture first.

4. How do I prevent them from being too soft?
Make sure to remove as much water as possible from the zucchini before mixing.

5. Can I double the recipe?
Definitely! Just use two baking sheets to avoid overcrowding.

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