Making Thyme for Health · by Sarah Rotavera
Vegan Zucchini 'Meatballs'
NUTRITION · PER SERVING—
CAL 9%·PRO 14%
CARBS 32G73% OF CAL
6G FIBER19G OTHER6G TOTAL SUGAR
FAT 3G14% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Plant-based meatballs made from chickpeas, zucchini, and oats, served with marinara and pasta. A hearty vegan alternative with savory herb flavors.
mainitalianpastabeans⚙️ food processor🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 15-ounce can chickpeas, drained and rinsed
- 3 garlic cloves
- 1/2 cup rolled oats*
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 tablespoons nutritional yeast
- juice of 1/2 lemon
- 1 cup shredded zucchini (about 1 large zucchini)
- 32 ounces marinara
- 8 ounces whole grain pasta
At a glance
PER SERVING
CAL 9%·PRO 14%
CARBS 32G73% OF CAL
6G FIBER19G OTHER6G TOTAL SUGAR
FAT 3G14% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 493mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 410mg
- Calcium
- 49mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 493MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.