Go Back

Jumbo Zucchini [Meat] Balls

Servings 12 zucchini 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


  1. 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.

  2. Add everything to big mixing bowl and mix together. Form into big meatballs.

  3. Preheat the oven to 350 and line a baking sheet with parchment paper. Line up the meatballs and bake for 30 minutes.

  4. 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!