Greek Zucchini “Meatballs”

These Greek Zucchini “Meatballs” are a delicious vegetarian twist on traditional meatballs. Packed with zucchini, fresh herbs, and tangy feta cheese, they’re perfect as an appetizer, in wraps, or over a bed of couscous or salad.

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Ingredients

• 2 medium zucchini, grated (about 2 cups)
• 1 tsp salt (for draining zucchini)
• ½ cup breadcrumbs (panko or regular)
• 1 large egg, beaten
• ¼ cup crumbled feta cheese
• 2 tbsp grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 clove garlic, minced
• ½ tsp dried oregano
• Salt and pepper, to taste
• Olive oil for frying (or baking option below)

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Instructions

1. Prepare the Zucchini:
   • Grate the zucchini and sprinkle with 1 teaspoon of salt. Let sit in a colander for 10 minutes to draw out moisture. Squeeze out excess water using a clean kitchen towel or paper towels until the zucchini is as dry as possible.
2. Make the Mixture:
   • In a large bowl, combine the grated zucchini, breadcrumbs, egg, feta cheese, Parmesan cheese, parsley, dill, garlic, oregano, salt, and pepper. Mix well until the mixture holds together.
3. Form the “Meatballs”:
   • Roll tablespoon-sized portions of the mixture into balls and place them on a plate or baking sheet.
4. Cook the “Meatballs”:
   Frying Option:
   • Heat a thin layer of olive oil in a large skillet over medium heat. Cook the zucchini balls in batches, turning occasionally, until golden brown on all sides (about 6–8 minutes total). Drain on paper towels.
     Baking Option:
   • Preheat your oven to 375°F (190°C). Place the zucchini balls on a parchment-lined baking sheet and spray lightly with olive oil. Bake for 20–25 minutes, flipping halfway through, until golden.
5. Serve:
   • Serve warm with tzatziki sauce, pita bread, or over a fresh Greek salad.

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Notes

• Add a pinch of red pepper flakes for a touch of heat.
• For gluten-free, use gluten-free breadcrumbs.
• These freeze well! Freeze uncooked balls on a baking sheet, then transfer to a freezer bag. Cook directly from frozen, adding a few minutes to the cooking time.

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Nutrition Information (per “meatball,” based on 20 meatballs)

• Calories: 40
• Carbohydrates: 3g
• Protein: 2g
• Fat: 2g
• Sugar: 1g