Zucchini Meatballs Recipe
By the wlr team
Try these vegetarian courgette meatballs with your pasta tonight. Low in carbs and calories and great served with a green salad or your favourite pasta. Remember to keep these vegetarian, replace the parmesan with vegetarian friendly cheese.
- Recipe makes: 6 servings
- Prep time:
- Cook time: 10 mins
- Calories: 108
- 3 courgettes
- 25g parmesan cheese
- 25g pecorino cheese
- 2 eggs
- 28g breadcrumbs
- 10ml extra virgin olive oil
- 300g green mixed salad
- 1 tbsp parsley or mint
- Chop zucchini (courgette) and add to boiling salted water for 4 mins; Drain excess water from the Zucchini
- Transfer Zucchini to a baking tray and allow to cool. Squeeze out excess water from the Zucchini once cooled.
- In a mixing bowl, add zucchini and grated cheese, chopped parsley or mint, eggs and breadcrumbs. Mix well until the ingredients are well mixed.
- With your hands, shape the meatballs into the size of a golf ball. Coat the meatballs with breadcrumbs (extra).
- Heat pan and spray oil place the meatballs and fry on each side until golden brown and crispy. Transfer onto a plate with an absorbent paper towel to drain excess oil.
Serve with a green salad.
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