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Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian. These vegetarian Zucchini Meatballs are delicious!

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Composition - Zucchini "meatballs":

1. Require of zucchinis 2 large
2. Prepare 1 cup Italian bread crumbs
3. Get 1 cup for parmesan grated
4. Make ready of basil fresh chopped
5. Prepare 1 for egg
6. Require garlic 2 minced
7. Get for olive oil

Zucchini is an easy veggie to stock up on because you can shred it and freeze it. Be the first to review this recipe. Serve Zucchini Meatballs over pasta and sauce with a side of veggies. These zucchini meatballs are packed with zucchini, cheese and seasonings.

Zucchini "meatballs" instructions:

1. Pre heat oven 400. Shred your zucchinis.
2. Add oil to a saute pan and add garlic. Cook 30 seconds.
3. Add zucchini. Salt pepper. Fold and mix on high till water has evaporated. 7 to 10 minutes
4. Drain and cool in a caulinder.
5. In a bowl mix bread crumbs, parmesan, zucchini, basil, and egg.
6. Roll into little balls. Place on baking dish. Bake 25 or so.
7. In a sauté pan add marinara sauce. Add zucchini balls and cook about 5 minutes. Serve over spaghetti. Enjoy.
8. You can "fry" the zucchini balls in a saute pan to crisp them up instead of baking.

They make a crowd-pleasing appetizer with marinara sauce for dipping. They're also delicious served with pasta for dinner. These Ricotta Zucchini "Meatballs" are melt-in-your-mouth-amazing zucchini meatballs with ricotta and parmesan cheese, topped with a warm and bubbly tomato sauce! Juicy, tender and delicious beef meatballs with zucchini and Parmesan, this is one I am starting with a big statement today: these beef meatballs with zucchini are the juiciest, most delicious meatballs I. Also, you cannot taste the zucchini because zucchini is basically flavorless.

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