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Oven Zucchini Meatballs

Featured in Nibbles and bites when hunger strikes.

Grated zucchini, seasoned breadcrumbs, Parmesan, and fresh herbs come together to make these light, oven-baked meatballs. Golden outside, tender inside, they’re just right for pasta, marinara, or on a sandwich with melted cheese. Perfect for sneaking in veggies without losing flavor.
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alicia in the kitchen
Updated on Wed, 04 Jun 2025 18:13:57 GMT
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Baked Zucchini Meatballs | tasteofsavor.com
Lots of folks, veggie lovers or not, are crazy about zucchini meatballs these days. They bring a fun twist to meals and are great for busy nights or gatherings with friends. There are all kinds of ways to whip them up, play with flavors, and make them fit whatever diet you want. Here I'll show you how you can pull them together, what goes inside, and some tricks to mix things up. I've been chasing yummy, healthy meals that my crew will actually eat. Zucchini meatballs totally won over my family, especially during those weeks when zucchinis take over the fridge. They’re light on calories but big on vitamins. I've tweaked this from tips I’ve picked up along the way and my own kitchen adventures. Hope you find it useful!

Getting the Zucchini Ready

Making zucchini meatballs that hold together means getting that extra water out of the zucchini. If you skip this, they’ll just fall apart or get soggy. So, squeezing out the water is a must-do. Grab your box grater or food processor and shred the zucchini. Next, toss on some salt and let it chill out for about 10 to 15 minutes so the water pulls out. Scoop everything into a towel and wring it like crazy. Give it a solid few minutes until the shreds are as dry as you can manage. Strong meatballs need this step.

What You'll Need

  • Grated zucchini (after you squeeze out the water) — about 2 cups
  • Bread crumbs — 3/4 cup (swap in a gluten-free brand if needed)
  • Eggs — 2 big ones (flaxseed eggs are fine to make it eggless)
  • Grated onion — about half a medium one
  • Cheese (Parmesan) — quarter cup, shredded
  • Parsley — quarter cup, chopped up fine
  • Oregano — a teaspoon, dried
  • Salt & pepper — to your liking
  • Garlic — 2 cloves, chopped small
  • Olive oil — to coat your pan
  • Italian seasoning — totally optional for a flavor kick
You can play around with ingredients to match your tastes or dietary needs—pretty easy stuff to pick up at the store!

Shape Those Meatballs

After grabbing everything, dump your zucchini, bread crumbs, eggs, onion, cheese, parsley, oregano, garlic, salt, and pepper into a wide mixing bowl. Get in there with your hands and blend it until it’s just combined. Don’t over-mash or they get tough. Scoop up the mix and roll it into little balls about the size of a ping-pong ball. You’ll get about twelve. A cookie scoop keeps your hands from getting too messy and makes sure they’re all about the same size and fluffiness.

Bake Your Zucchini Meatballs

Pop your oven on at 375°F (or 190°C). Grab a tray and cover it with parchment or hit it with nonstick spray. Drop your meatballs on, spaced out a little. Pour a dash of olive oil over and move them around so they all get coated. Toss them in the oven for half an hour, turning once or twice so they brown up evenly. If you want them extra crispy, crank the heat up to 400°F (200°C) and bake around 20 minutes instead.

How to Serve

  • With Sundried Tomato Pesto: Pair them with sundried tomato pesto for a punchy appetizer or dinner twist.
  • With Marinara: Pour marinara all over the meatballs and serve with toasted bread or over rice.
  • Tossed on Spaghetti: Pile meatballs onto hot spaghetti, then add a big salad on the side if you’re feeling classic.

Substitutes & Handy Tips

Keto-Friendly Zucchini Meatballs
You can swap out breadcrumbs for almond flour if carbs aren’t your thing. Just make sure your cheese fits your diet too.
Gluten-Free Version
Use gluten-free breadcrumbs or swap in almond or coconut flour. Watch the carbs if needed, and you’re good!
No Eggs? No Problem
Mix up a flax “egg” (one tablespoon ground flax plus three tablespoons water) or try cornstarch or even a little whole wheat flour to stick everything together.
Carnivore Twist
Add ground turkey or chicken for extra protein. It's a lean, tasty option for folks who want some meat, too.
Vegan Style
Grab vegan cheese and double-check your breadcrumbs are vegan. Throw in tofu for texture if you like.
No Breadcrumbs Version
Skip the breadcrumbs and add more cheese and eggs to hold it together. The result’s fluffier and lighter.
Even Healthier Version
Go for low-fat cheese and use a light hand with the olive oil to keep things really lean.
Add Pork or Beef
A little ground beef or pork makes these richer and more filling, though the calories go up.
Herb Lovers
Toss in Italian seasoning, basil, and extra parsley to ramp up the flavors. It freshens them right up.
Low-Carb Adaptation
Cut back on breadcrumbs or leave them out, and sub in coconut or almond flour for a super low-carb bite.

Enjoy Every Bite

  • Main Dish: Serve over spaghetti or roasted veggies for a hearty dinner.
  • Appetizer: Set them out as finger food with marinara for dunking.
  • Party Food: Make them part of your Italian night to wow your guests.
  • Lunch On-The-Go: Stuff a couple in a wrap or sandwich with greens for a simple lunch.

Zucchini Meatballs

These meatballs, made with shredded zucchini, seasoned breadcrumbs, Parmesan cheese, and herbs, are baked instead of fried. Pair them with marinara or any favorite dish for a delicious and healthier option.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Alicia

Category: Appetizers

Difficulty: Easy

Cuisine: Italian

Yield: 4 Servings (Makes about 12 meatballs)

Dietary: Vegetarian

Ingredients

01 1/2 cup finely grated Parmesan.
02 1 medium or large zucchini.
03 2 tablespoons chopped fresh parsley.
04 1 egg, or swap with a flax egg (combine 1 tablespoon ground flax with 3 tablespoons water).
05 1 teaspoon dried oregano.
06 1/2 cup breadcrumbs (gluten-free or use almond or coconut flour as substitutes).
07 1/4 cup onion, grated.
08 Season with salt and black pepper.

Instructions

Step 01

Grab a box grater or food processor and shred your zucchini finely.

Step 02

Mix the shredded zucchini with a pinch of salt. Let it rest for 10 minutes to release the excess water.

Step 03

Using a clean kitchen towel, squeeze out as much liquid as you can from the zucchini.

Step 04

Toss together the zucchini, breadcrumbs, Parmesan, egg (or flax egg), oregano, onion, parsley, and some salt and pepper in a large bowl.

Step 05

Give everything a good mix until all the ingredients are evenly combined.

Step 06

Shape the mixture into little balls, about the size of ping pong balls. You’ll get approximately a dozen.

Step 07

Set your oven to 375°F (190°C) and allow it to preheat.

Step 08

Line a baking tray with parchment or lightly coat it with a bit of olive oil.

Step 09

Place the balls on the tray and roll them around in olive oil for an even coating.

Step 10

Put the tray in the oven for about 30 minutes. Flip the meatballs over a few times so they brown evenly.

Step 11

Pair the meatballs with marinara sauce. They’re great over rice, in sandwiches, or with some bread for dipping.

Notes

  1. Switch breadcrumbs for almond or coconut flour to cut down on carbs. Adjust the amount to keep the right texture.
  2. Got an egg allergy? Trade the egg for a flax egg or other binders like cornstarch or whole wheat flour.
  3. Take your time squeezing out the zucchini water, or your mix might turn out too soggy.

Tools You'll Need

  • Food processor or box grater.
  • Dry kitchen towel.
  • Mixing bowl (large).
  • Tray for baking.
  • Parchment lining.
  • Oven.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Contains dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 135
  • Total Fat: 8.5 g
  • Total Carbohydrate: 12.5 g
  • Protein: 7 g