Here is another recipe for all of that beautiful summer zucchini you are growing in your garden or seeing at the market: zucchini balls! I can’t tell you how delicious these are – the texture is so perfect! – so you are going to have to make them!
And, they could not be easier. The biggest effort is the shredding and straining of the zucchini. You can use any kind of zucchini you have on hand – regular green ones, the striped ones, the yellow ones too!
I love tossing these zucchini balls with spaghetti and sauce but they would be great on a hero too!
Jumbo Zucchini [Meat] Balls
- 2 big zucchinis, shredded
- 2 teaspoons salt
- 1/2 cup vegan ricotta
- 1/2 cup breadcrumbs
- 1 tablespoon nutritional yeast
- 1 tablespoon Italian seasoning
- 1/2 teaspoon each onion powder, garlic powder and/or crushed red or Aleppo pepper
- Big handful freshly chopped parsley
Grate the zucchini with a box grater. Place in a strainer over a bowl and sprinkle with salt. Mix around and then let it sit for at least 20 minutes. Press the zucchini against the strainer to press out any remaining water.
Add everything to big mixing bowl and mix together. Form into big meatballs.
Preheat the oven to 350 and line a baking sheet with parchment paper. Line up the meatballs and bake for 30 minutes.
Add to pasta and sauce right away or let cool and store in the refrigerator for up to a week or the freezer forever and then reheat on a hot pan. Enjoy!