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In the world of healthy eating, finding delicious recipes that don't compromise on flavor can be a challenge. Enter Zesty Baked Zucchini Meatballs—a delightful vegetarian dish that brings a punch of flavor and nutrition to your table. These meatballs are not only easy to make but are also baked to golden perfection, providing a satisfying texture that rivals traditional meatballs. With the right blend of ingredients, they become a wholesome alternative that appeals to both vegetarians and meat-lovers alike. Whether you are looking for a nutritious weeknight dinner or a standout appetizer for your next gathering, Zesty Baked Zucchini Meatballs fit the bill.

Baked Zucchini Cookies Meatballs

Discover the joy of healthy cooking with Zesty Baked Zucchini Meatballs! This easy vegetarian recipe combines the nutritious goodness of zucchini, oats, and Parmesan cheese into delicious meatballs that everyone will love. Baked to golden perfection, they're perfect for a weeknight dinner or a crowd-pleasing appetizer. Learn about the key ingredients, nutritional benefits, and creative serving ideas that'll impress your family and friends while keeping meal prep fun and simple!
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Ingredients
  

2 medium zucchini, grated

1 cup rolled oats

1/2 cup grated Parmesan cheese

1/2 cup breadcrumbs (whole wheat or gluten-free)

2 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for a kick)

1 cup marinara sauce (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat Oven: Start by preheating your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper to facilitate easy cleanup later.

    Prepare Zucchini: Using a box grater or a food processor, grate the zucchini. Transfer the grated zucchini to a clean kitchen towel, gather the edges of the towel, and twist to squeeze out as much excess moisture as possible. This step is vital to ensure your meatballs aren't soggy.

      Mix Ingredients: In a large mixing bowl, combine the well-drained grated zucchini with rolled oats, grated Parmesan cheese, breadcrumbs, eggs, garlic powder, onion powder, dried oregano, dried basil, salt, black pepper, and optional red pepper flakes. Stir well until all ingredients are evenly mixed and fully incorporated.

        Form Meatballs: With your hands, take about 2 tablespoons of the mixture and gently roll it into a ball shape. Continue this process until all of the mixture is shaped into meatballs, yielding approximately 20-24 meatballs.

          Bake Meatballs: Arrange the formed meatballs onto the prepared baking sheet, ensuring they are spaced about 1 inch apart. Place them in the preheated oven and bake for 25-30 minutes, or until they turn golden brown and feel firm to the touch.

            Prepare Sauce: While the meatballs are in the oven, pour the marinara sauce into a small saucepan. Heat it over low heat until warmed through, stirring occasionally.

              Serve: Once the meatballs have finished baking, carefully remove them from the oven and allow them to cool for a few minutes. Serve the zesty meatballs drizzled with the warm marinara sauce and garnish with freshly chopped parsley for added color and flavor.

                Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for longer preservation.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6 (approximately 20-24 meatballs)

                    Presentation Tips: Serve the meatballs on a decorative platter or individual plates, and consider pairing them with a side of whole-grain pasta or a fresh salad for a complete meal. A sprinkle of extra Parmesan on top can elevate the dish visually and flavor-wise!