Diethood · by Katerina Petrovska★ 4.8 (9)
Zucchini Meatballs Recipe
NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 27%
CARBS 47G60% OF CAL
7G FIBER21G OTHER19G TOTAL SUGAR
FAT 11G31% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender zucchini and ricotta patties baked and served in tomato sauce. A vegetarian take on meatballs, herbaceous and satisfying.
mainitalian⚙️ food processor🍳 skillet🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 3 zucchini (grated)
- 1 small yellow onion (grated)
- 3 cloves garlic (finely chopped)
- ½ cup fat free ricotta cheese
- ¼ cup freshly grated parmesan (plus more for garnish)
- 1 large egg
- 1 cup panko breadcrumbs
- 1 teaspoon seasoned salt
- fresh ground black pepper (to taste)
- 1 tablespoon Italian Seasoning
- ¼ cup chopped fresh basil (plus more for garnish)
- coconut oil for frying (you can also use vegetable oil)
- 2 to 3 cups tomato/pasta sauce
At a glance
PER SERVING · TIME 40M
CAL 16%·PRO 27%
CARBS 47G60% OF CAL
7G FIBER21G OTHER19G TOTAL SUGAR
FAT 11G31% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1354mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1391mg
- Calcium
- 324mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1354MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.