Zucchini Ricotta “Meatballs”

  • Author: Mangia Bedda


This recipe is so easy and so good.  You won’t even miss the meat!!  Enjoy!



  • 1 lb zucchini about 2 medium zucchini
  • 1 tablespoon olive oil
  • ½ cup ricotta
  • ½ cup grated parmesan cheese
  • 1 small clove of garlic finely minced
  • 1 egg lightly beaten
  • ¼ cup parsley chopped
  • 1 cup dried bread crumbs
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Olive oil, for greasing parchment paper
  • Serve with Marina’s Tomato Sauce


  • Wash zucchini and trim off both ends. Grate Zucchini
  • Wring out zucchini.  Add salt and pepper to taste.
  • Preheat the oven to 350°F. Line a baking sheet with a lightly oiled sheet of parchment paper.
  • Add the remaining ingredients (breadcrumbs through black pepper) to the bowl with the zucchini. Stir until all ingredients are well combined.
  • Use your hands to shape the mixture into about 8-9 meatballs. Place the meatballs on the prepared baking sheet.
  • Bake for 30 minutes, turning the meatballs half way, until they are browned. Serve hot in Marina’s Tomato Sauce sprinkled with Romano Cheese.

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