Vegan Italian Zucchini Meatballs

Who else has a thing for pasta?

Pasta is definitely a go-to type of dinner in my house. Whether I’m whipping up a veggie-packed pasta primavera, or making a simple broccoli pasta with a bit of garlic and oil, we like to carb up in my household.

I kid – well kinda sorta. It’s all about moderation my friends, and pasta is something that I wouldn’t want to give up.

This leads me to today’s recipe. This veggie-packed “meat” ball recipe is the perfect pairing for when you’re in the mood for a flavorful marinara sauce with spaghetti or your favorite type of pasta.

These zucchini meatballs take spaghetti with sauce up a notch from both a flavor and nutritional standpoint. Adding a few zucchini meatballs to your pasta gives your mealtime a major veggie boost. Not only are 4 zucchini packed into this 12-meatball recipe, the ingredient list also features a can of white beans – both for a dose of legumes, and to create sticking power in the mixture to hold everything together.

These zucchini meatballs get their Italian zest from Italian breadcrumbs, basil, tomato paste and Italian seasoning.

So on the next pasta night that you have, I hope that you whip up these zucchini meatballs for a hearty plant-based option!

Vegan Italian Zucchini Meatballs

Foodie Loves Fitness

A hearty, plant-based meatball that pairs perfectly with pasta

5 from 2 votes

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Servings 12 meatballs

Calories 220 kcal

Ingredients

  

1x2x3x

• 4 zucchini
• 1 cup Italian bread crumbs
• 15- oz can cannellini beans or other white beans
• 2 TBSP tomato paste
• 2 TBSP olive oil
• 1/4 onion
• 2 garlic cloves
• 1 TBSP Italian seasoning
• 1 TBSP salt
• 1 TSP dried basil
• 1/2 TSP ground pepper
• Serve with pasta and marinara sauce

Instructions

 

• Slice off the bottoms of the zucchini, then use a food processor to shred them. Place the zucchini in a colander and sprinkle the salt on top. Let the zucchini rest for 10 minutes.
• Meanwhile, preheat the oven to 375 degrees. Lightly coat a large baking dish with cooking spray. Drain the beans, and mince the onion and garlic.
• Drain the zucchini of excess moisture by using your hands to wring them out. Grab the zucchini by the handful, squeeze it a few times to drain excess liquid, then place it back in the food processor. Repeat until all of the zucchini is drained.
• Add the remaining ingredients to the food processor. Process just until everything mixes and forms a big, sort of sticky mixture.
• Roll the mixture into a dozen meatballs that are a bit bigger than golf ball sized.
• Place the meatballs in the baking dish, then bake for 20 minutes. Flip each meatball, then bake for another 20 minutes.
• Serve with pasta and marinara sauce.

Nutrition

Serving: 2gCalories: 220kcalCarbohydrates: 33gProtein: 9gFat: 6gSaturated Fat: 1gFiber: 7gSugar: 1g

Tried this recipe?Let us know how it was!

Tell me… What’s your all-time favorite pasta dish?