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Zucchini Meatballs
Ingredients
- Cooking Spray
- 1 teaspoon Olive Oil
- 2 cloves Garlic
- 1 1/4 unpeeled Zucchini, grated
- 1/2 teaspoon Kosher Salt
- 1/8 teaspoon Black Pepper
- 4 tablespoon chopped Basil
- 1 cup Italian seasoned Breadcrumbs
- 1 large Egg, beaten
- 1 ounce 1/4 cup Pecorino Romano Cheese, freshly grated
- 2 cups quick Marinara sauce or jarred
Directions
- Heat oven to 350 degrees spray a large rimmed baking sheet with cooking spray
- Place the Olive Oil and a large nonstick skillet over medium heat. When hot add the garlic and sauté until golden, about 30 seconds.
- Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet, 5 - 7 minuets.
- Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, beaten egg, Romano Cheese and chopped basil.
- Form the Zucchini mixture into 16 balls about 1 ounce each, rolling tightly, and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 - 25 minuets.
- Heat the sauce in a large deep skillet to warm the sauce, about 4 - 5 minuets. Add the meatballs to the sauce and simmer for 5 minutes.
- Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese.
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