Zucchini Meatballs Recipe

Zucchini Meatballs Recipe

Today I am sharing with you my zucchini meatballs recipe! These are an alternative to regular meatballs, replacing the meat with zucchini to create zucchini meatballs. Even though there is no meat in these zucchini meatballs, they are still so tasty and delicious.

Pasquale Sciarappa


Makes about 20 Zucchini Balls

Prep Time 30 mins

Cook Time 10 mins

Total Time 40 mins

  • 4 Medium zucchini ends removed and shredded

  • 1/2 Onion diced

  • 3 Garlic cloves minced

  • 3/4 cups Pecorino cheese or parmigiano grated

  • 2 cups Bread crumbs

  • 2 Eggs

  • 1 cup Mozzarella shredded

  • Handful parsley chopped

  • 3 tbsp Olive oil

  • Peanut oil for frying

  • Salt and black pepper for your taste


  1.     After shredding the zucchini, wrap in a cloth or cheese cloth and squeeze the excess water out. Place in a bowl, wring out the cloth and then place the zucchini back in the cloth and repeat one or two more times until most of the water is removed.

  2.     In a small frying pan, add the olive oil and saute the garlic and onion for about two minutes over a medium/low flame. Remove from the frying pan and set aside to cool down on a dish.

  3.     Next, in a big mixing bowl, add the zucchini, garlic and onion, eggs, pecorino cheese, 3/4 cups bread crumbs, parsley, salt and black pepper. Use your hands to mix all together. Choose the size you’d like to make your zucchini meatballs and start rolling them all. Place on a wooden board.

  4.     Dip your thumb into a little bit of olive oil and then press into the center of each zucchini meatball. Fill the center with a little bit of mozzarella cheese and then roll the zucchini meatballs closed again.

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