Ingredients:

  • 2 medium Fresh Zucchini (about 1.5 lbs total), coarsely grated
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Freshly Grated Parmesan Cheese, plus extra for topping
  • 1 large Egg, lightly beaten
  • 1/4 cup Fresh Parsley, finely chopped
  • 2 cloves Garlic, minced very finely
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Dried Oregano
  • 1 teaspoon Salt (divided use)
  • 1/2 teaspoon Black Pepper, freshly ground
  • 2 tablespoons Olive Oil (or neutral oil) for cooking

Instructions:

  1. Grate the zucchini coarsely. Place in a sieve or colander and sprinkle with 1/2 teaspoon of salt. Let stand for 10 minutes to draw out moisture.
  2. Squeeze the zucchini mixture vigorously, using your hands or pressing it tightly within a clean kitchen towel, until almost all excess liquid is removed. This step is vital.
  3. In a large bowl, mix the dried zucchini, panko breadcrumbs, Parmesan, lightly beaten egg, parsley, minced garlic, onion powder, oregano, remaining salt, and black pepper. Mix thoroughly until just combined—do not overwork.
  4. Scoop mixture using a tablespoon or small ice cream scoop and gently roll into uniform balls, about 1.5 inches in diameter.
  5. Choose cooking method: (A) Preheat oven to 400°F (200°C). Arrange balls on a parchment-lined baking sheet and bake for 18-20 minutes, turning halfway, until firm and lightly golden. OR (B) Heat olive oil in a skillet over medium-high heat. Working in batches, gently brown the meatballs on all sides (about 5-7 minutes total).
  6. If not serving immediately in sauce, gently simmer the cooked meatballs in a splash of broth or bake for an extra 5 minutes until heated through and firm.
  7. Serve garnished with extra fresh parsley and Parmesan cheese. Pairs wonderfully with Marinara or Tzatziki sauce.