the-food-gays-zucchini-meatballs

There are still plenty of zucchini still available this time of year, and this hearty faux “meatball” recipe is a great meal for Meatless Monday, or any other day of the week!

Zucchini “Meatballs” in Tomato Sauce by The Food Gays

Ingredients:

  • 1 tablespoon neutral cooking oil
  • 4 zucchini, shredded
  • 1 green onion, chopped
  • 3 garlic cloves, minced
  • salt and pepper, to taste
  • ½ teaspoon paprika
  • 1 egg
  • 1 cup bread crumbs
  • ½ cup parmesan cheese, finely grated
  • ⅛ cup flat-leaf parsley, roughly chopped
  • 1 cup tomato passata (strained tomato)
  • ½ teaspoon dried oregano
  • ½ teaspoon brown sugar
  • 1/2 cup basil, chopped (for serving)

Method:

Heat oven to 375. Heat oil in skillet, then add zucchini, green onion and garlic. Season with salt, pepper and paprika. Cook until water begins to evaporate, about 5 minutes. Transfer to a colander, and place in the sink to drain further.

In a large bowl, combine zucchini, parsley, parmesan cheese, bread crumbs and egg. Shape into even-sized balls, and place on a foil-lined pan. Bake uncovered for 25-30 minutes, until golden brown. Let rest for a few minutes while making the sauce.

In a small pot, heat up tomato passata with brown sugar and dried oregano. Add zucchini balls to sauce and serve with chopped fresh basil.