Quick Italian Zucchini Meatballs Recipe

These Quick Italian Zucchini Meatballs are crispy on the outside, tender on the inside, and packed with cheesy, garlicky goodness. They make a perfect appetizer, side dish, or vegetarian main course!

Why You’ll Love This Recipe

• Crispy & Flavorful – A deliciously crunchy exterior with a soft, cheesy center.
• Easy to Make – Simple ingredients and quick preparation.
• Versatile – Serve as an appetizer, side, or main dish.
• Kid-Friendly – A fun way to enjoy zucchini!

Ingredients

For the Zucchini Meatballs:

• Zucchini – 500 g (1.1 lb), washed and cut into ¾-inch pieces.
• Extra virgin olive oil – 3 tablespoons, for cooking.
• Egg – 1 whole, to bind the ingredients.
• Garlic cloves – 2, peeled, for flavor.
• Parsley – 1 tablespoon, chopped, for freshness.
• Parmigiano cheese – 120 g (1 cup), grated, for richness.
• Breadcrumbs – 60 g (½ cup), for structure.
• Oil for frying – 220 ml (1 cup), for crispiness.

For the Breading:

• Egg – 1, beaten, to help breadcrumbs adhere.
• Breadcrumbs – 130 g (1 ¼ cups), for coating.

Full ingredient measurements are in the recipe card below!

How to Make Quick Italian Zucchini Meatballs

Step 1: Prepare the Zucchini

1. Wash the zucchini thoroughly under running water, then dry and trim the ends. Do not peel them.
2. Cut zucchini into ¾-inch thick pieces.
3. Heat a large non-stick skillet over medium heat with 3 tablespoons olive oil and the peeled garlic cloves.
4. Add zucchini and a pinch of salt, cooking for about 5 minutes until soft but not mushy.
5. Stir in chopped parsley and remove any excess liquid.
6. Remove the garlic cloves and allow zucchini to cool completely.

Step 2: Make the Meatball Mixture

1. Transfer cooled zucchini to a large bowl.
2. Add grated Parmigiano, egg, and breadcrumbs.
3. Mix thoroughly until well combined.

Step 3: Shape the Meatballs

1. Roll the mixture into 1 ½-inch diameter balls.

Step 4: Bread the Meatballs

1. Beat the egg in a small dish.
2. Place breadcrumbs in another dish.
3. Dip each zucchini ball into the beaten egg, then coat with breadcrumbs, pressing gently to ensure even coverage.

Step 5: Fry the Meatballs

1. Heat frying oil in a large skillet over medium heat.
2. Once hot, add the breaded zucchini meatballs.
3. Fry for 8-10 minutes, turning gently halfway through, until golden brown.
4. Drain on paper towels to remove excess oil.

Step 6: Serve and Enjoy

Serve hot or cold with marinara sauce, aioli, or a fresh salad for a perfect meal!

this Recipe

Pro Tips for Making the Recipe

• Cool the Zucchini Completely – Prevents excess moisture and keeps the mixture firm.
• Press the Breadcrumbs Well – Helps create a crispier crust.
• Use Fresh Parsley – Enhances the flavor with a touch of freshness.
• Fry in Batches – Avoid overcrowding for even cooking.

How to Serve

• As an Appetizer – Serve with marinara sauce for dipping.
• With Pasta – Pair with spaghetti and a drizzle of olive oil.
• In a Sandwich – Stuff into a crusty roll with lettuce and cheese.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze uncooked meatballs on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Fry straight from frozen, adding extra cooking time.

Reheating

• Oven – Bake at 375°F for 10 minutes.
• Air Fryer – Heat at 375°F for 5-7 minutes.
• Microwave – Heat in 30-second intervals until warm.

FAQs

Can I bake these instead of frying?
Yes! Bake at 400°F for 20-25 minutes, flipping halfway.

Can I use a different cheese?
Yes! Try Pecorino Romano or grated mozzarella.

Can I add other seasonings?
Absolutely! Try adding oregano, basil, or red pepper flakes for extra flavor.

These Quick Italian Zucchini Meatballs are crispy, cheesy, and packed with flavor. Whether served as a snack, appetizer, or main dish, they’re sure to be a hit!

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