Easy and delicious vegetarian “meat”balls with sautéed zucchini and a simple tomato pan sauce are ideal for special occasions and everyday meals.
3 5-to-6-inch zucchini, grated (I used a KitchenAid fine grater disk)
2 cloves garlic, chopped
2 tsp olive oil
salt and pepper
1 cup panko breadcrumbs
1/4 cup finely grated Romano cheese
3/4 teaspoon no-salt Italian seasoning (or if you use seasoning with salt, be mindful when adding salt and pepper to taste)
1 healthy pinch crushed red pepper flakes (optional)
- Preheat oven to 375 F
- Sauté the zucchini, garlic, olive oil, salt, and pepper to taste on medium heat until the water comes out of the zucchini and cooks off about 8 to 9 minutes.
- In a bowl, combine Panko breadcrumbs, egg, Romano cheese, Italian seasoning, red pepper flakes, salt and pepper to taste.
- Mix well and set aside for at least 5 minutes. This helps the mixture stick together better.
- Form mixture into meatballs, about 1 oz. each. Place on lined baking sheet (I used parchment paper) and spray lightly with pan spray. Bake 20 minutes on middle shelf, flip, re-spray lightly, and bake for another 8 minutes. Serve with a sauce of your choice, with extra grated cheese if you like.