Summer Zucchini Meatballs
Elevate your summer dining with these flavorful and healthy Summer Zucchini Meatballs! Made with a nutritious blend of grated zucchini, lean ground turkey, and fresh herbs like parsley and basil, these tender baked meatballs are a lighter twist on a classic favorite. The addition of Parmesan cheese and garlic infuses each bite with irresistible richness, while the marinara sauce adds a comforting, Italian-inspired touch. Perfect for busy weeknights, this recipe comes together in under an hour and pairs beautifully with pasta, zoodles, or crusty bread. Whether you're looking for a low-carb dinner option or a creative way to use up summer zucchini, these meatballs are sure to become a seasonal favorite for the whole family.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 pound ground turkey
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups marinara sauce
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Grate the zucchini using the large holes on a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. You should have about 1 cup of grated zucchini after draining.
In a large mixing bowl, combine the drained zucchini, ground turkey, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, chopped basil, salt, and black pepper. Mix the ingredients thoroughly using clean hands or a spatula until fully combined.
Form the mixture into 1 1/2-inch meatballs (about the size of a golf ball) and place them evenly spaced on the prepared baking sheet.
Brush the meatballs lightly with olive oil to help them brown in the oven.
Bake the meatballs in the preheated oven for 20 minutes, or until they are golden brown and cooked through (internal temperature should reach 165°F/74°C).
While the meatballs are baking, heat the marinara sauce in a large skillet over medium heat.
Once the meatballs are done, transfer them to the skillet with the marinara sauce and gently toss to coat them in the sauce. Let them simmer in the sauce for 5 minutes to absorb the flavors.
Serve the Summer Zucchini Meatballs hot, garnished with additional chopped parsley or basil if desired. Pair with spaghetti, zoodles, or a crusty loaf of bread for a complete meal.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.6 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
