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
- 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)
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.