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This melt-in-your-mouth zucchini meatballs recipe makes moist and flavorful vegetarian meatballs packed with fresh summer zucchini and melty ricotta cheese. Toss them with savory tomato sauce for a delicious meatless dinner!
For even more zucchini goodness, try my zucchini casserole or a fresh zucchini salad. And if you’re still craving homemade meatballs, try my original vegetarian meatballs next.
These vegetarian ricotta zucchini meatballs are an easy, meatless alternative to my juicy baked meatballs recipe! Prepared with freshly grated zucchini, creamy ricotta cheese, breadcrumbs, and herbs, these Italian-style “meatballs” are packed with flavor and super tender, perfect for tossing with tomato sauce for a quick and delicious dinner.
Why I Know You’ll Love These Meatless Zucchini Meatballs
- Melt-in-your-mouth texture. Fresh zucchini adds plenty of flavor and moisture to these vegetarian meatballs. They’re crispy outside, while ricotta makes the texture light and creamy inside.
- Made for Meatless Monday. I love serving ricotta zucchini balls over pasta as an alternative to traditional meatballs. Just add a side of garlic breadsticks and salad.
- Versatile. Serve these zucchini meatballs in a meat-free meatball sub, or pair them with dipping sauce for an easy appetizer.
Recipe Ingredients
You’ll need to gather the following ingredients to make these tender zucchini meatballs from scratch. Scroll to the printable recipe card for the full amounts and recipe details.
- Zucchini – Choose fresh, ripe zucchini that are free from soft spots and blemishes. Even better if they’re from the garden! Grate them using a box grater and drain the zucchini to draw out excess moisture. See the section further on for details.
- Onion and Garlic – Also finely grated and minced. If you don’t have fresh garlic, substitute 1 tablespoon of jarred garlic per clove.
- Ricotta Cheese – Ricotta is a mild Italian whey cheese with a creamy consistency. Cottage cheese or mascarpone makes a good substitute.
- Parmesan Cheese – Freshly grated. You could also use pecorino.
- Egg – Together with the breadcrumbs, egg helps bind the ingredients just as it does in traditional meatball recipes. This ensures the zucchini balls hold their shape.
- Breadcrumbs – You can use Panko breadcrumbs or regular breadcrumbs, either seasoned or plain. If you’re using seasoned breadcrumbs, consider using slightly less Italian seasoning later on.
- Seasonings – I use Italian seasoning, salt, and freshly cracked black pepper. Substitute the Italian blend with individual dried herbs, like basil, thyme, and oregano, if needed.
- Fresh Basil – I love adding freshly chopped basil to brighten up the flavors and add a pop of color to the mix.
- Coconut Oil for Frying – For a golden, crispy exterior. You can substitute coconut oil with vegetable oil, or another cooking oil with a high smoke point, like canola oil or avocado oil.
You’ll Need to Drain the Zucchini
Zucchini has a high water content. For this reason, I highly recommend draining the zucchini and onion well after grating to avoid soggy meatballs.
To drain the zucchini, bundle the grated veggies in a cheesecloth or paper towel. Twist, and squeeze out as much liquid as you can before adding the zucchini to the meatball mixture.
What Sauces Pair Well With Zucchini Meatballs?
A delicious sauce is the perfect finishing touch! I like to simmer my meatballs in a zesty tomato sauce, like marinara, to absorb all the rich flavors. You can pair these ricotta zucchini meatballs with any sauce you’d like, though I find they taste best with lighter sauces. These are some easy homemade options:
These vegetarian meatballs would also taste great cooked in the creamy gravy from my Swedish meatballs recipe. Just swap the chicken broth in the recipe with vegetable broth.
Recipe Tips and Variations
- Drain the zucchini and onions. As mentioned, you’ll want to wring out the extra moisture from the grated zucchini (and also the grated onions) before you make your meatball mixture. Too much liquid will make the zucchini balls soggy.
- Avoid dense meatballs. Try not to overwork the zucchini ricotta mixture. Even made without meat, overmixing can make the meatballs dense and tough.
- Substitute the cheese. If you can’t find ricotta, cottage cheese is an easy swap. Cottage cheese is readily available in most stores and has a similar texture, and it will still lend a nice creaminess to the meatballs.
- Make them gluten-free. Substitute the breadcrumbs in the recipe with almond meal to make gluten-free zucchini meatballs.
Serving Suggestions
Serve these cheesy zucchini meatballs with pasta and your favorite sauce for a quick, tasty weeknight meal. They’re also great with spaghetti squash for a low-carb option, or you could serve them with a side of polenta, risotto, steamed vegetables, or a fresh green salad. So many options!
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Zucchini Meatballs Recipe
Ingredients
- 3 zucchini, grated
- 1 small yellow onion, grated
- 3 cloves garlic, finely chopped
- ½ cup fat free ricotta cheese
- ¼ cup freshly grated parmesan, plus more for garnish
- 1 large egg
- 1 cup panko breadcrumbs
- 1 teaspoon seasoned salt
- fresh ground black pepper, to taste
- 1 tablespoon Italian Seasoning
- ¼ cup chopped fresh basil, plus more for garnish
- coconut oil for frying, you can also use vegetable oil
- 2 to 3 cups tomato/pasta sauce
Instructions
- Grate the zucchini and onions on the large holes of a box grater or in a food processor.
- Place in a large bowl and stir in the garlic; mix until everything is well combined.
- Transfer the zucchini mixture to a large sheet of paper towel or cheesecloth; wrap up the zucchini mixture and twist it tightly into a ball. Squeeze the ball over the sink or a bowl to catch all the water.
- Unravel the cheesecloth and set the zucchini mixture aside.
- In a large mixing bowl, combine ricotta cheese, parmesan, egg, panko crumbs, seasoned salt, black pepper, Italian Seasoning, and basil; stir until everything is well combined.
- Add the zucchini mixture to the ricotta mixture and continue to mix until thoroughly incorporated.
- Shape the mixture into 12 golf-ball sized meatballs.
- Preheat the broiler.
- Add an inch of oil to a cast iron skillet and heat over medium-high heat.
- In batches, add the "meatballs" to the skillet and cook for 5 minutes, occasionally turning until browned on all sides. Remove to a paper towel-lined plate.
- Once all the meatballs are done, add them back to the skillet and pour tomato sauce over them.
- Broil for 4 to 5 minutes or until the sauce is warm and bubbly and the meatballs are completely cooked through.
- Remove from oven and let stand a couple of minutes.
- Garnish with freshly grated parmesan and chopped fresh basil, and serve.
Notes
- Thoroughly drain zucchini after grating to prevent soggy meatballs.
- Cottage cheese can be used if ricotta is unavailable.
- Breadcrumbs: Regular breadcrumbs or almond meal (for a gluten-free option) can replace panko breadcrumbs.
- Oil Choice: Canola or avocado oil can be alternatives to coconut oil.
- Freezing: Leftovers can be frozen and reheated in the oven or microwave.
- To lower the sodium content, use part-skim ricotta, half the seasoned salt, low-sodium panko crumbs, and no-salt tomato sauce.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Ricotta Zucchini Meatballs
With your ingredients ready to go, follow the steps below to make perfectly crispy, pan-fried zucchini meatballs:
- Combine and drain the zucchini and onion. Grate zucchini and onions using a box grater, or blitz them quickly in the food processor. Then, mix in garlic. Squeeze out the excess moisture using a cheesecloth or a paper towel, and set the drained veggies aside for now.
- Make the meatball mixture. In a bowl, mix ricotta, parmesan, egg, panko crumbs, seasoned salt, black pepper, Italian Seasoning, and basil. Add the drained zucchini mixture, and mix well.
- Shape the meatballs. Next, form the mix into 12 golf-ball-sized meatballs.
- Prepare to cook. Heat an inch of oil in a cast-iron skillet over medium-high heat. Meanwhile, preheat the oven broiler.
- Pan-fry. Now, cook the “meatballs” in batches in the skillet for about 5 minutes, until browned on all sides. Afterward, transfer the meatballs to a paper-towel-lined plate.
- Broil. Once all the meatballs are cooked, return them to the skillet. Pour the sauce over, and place them under the broiler for 4-5 minutes, until the sauce is bubbly and the meatballs are fully cooked.
- Enjoy! Serve the zucchini meatballs over pasta, garnished with freshly grated parmesan and chopped basil.
Proper Storage
- Refrigerate. If you have leftovers, transfer the zucchini meatballs to an airtight container and keep them in the fridge for 1 to 2 days.
- Freeze. You can freeze the cooked zucchini meatballs for up to 3 months.
- Reheat. Warm the meatballs in the oven or microwave when you’re ready to serve them again.
Can you please clarify the amount of shredded zucchini? 2.5 or 5-6 cups?
This was such a tasty lunch. I loved the green yogurt sauce. Maybe I used a bit too much raw garlic🫠 but then, that’s me! I also had the same “problem” as another reviewer with the fritters falling apart but that was for the first batch. The second was fine as the oil was hotter. My pan is also no longer really non stick but all in all they turned out great. I will definitely make this again. Thank you.
I’m glad you enjoyed the lunch and the green yogurt sauce, even with the extra garlic! It sounds like you figured out the trick with the fritters by adjusting the oil temperature. Thanks for sharing your experience, and I’m happy to hear you’ll be making it again! 🙂
Hello, I am just wondering which answer is closest 5-6 cups or 2.5 cups zucchini?
I want to make these as they look great and the reviews are great. But I need to know an actual measurement for the shredded Zucchini. As we know they come in all sizes. It says 3 zucchinis. I have some out of my garden that are the size of my arm. Great for stuffing but I am sure 3 of them would not be the case for this recipe. Can you please give an estimated measurement?
Hi! Yep, those are too big. 😁 I’d estimate around 5 to 6 cups of shredded zucchini.
I tried frying the meatballs & found them sticking to the pan. Very messy. Then I tried a few in the oven on parchment paper, baking at 400 for about 20 min. They worked out excellant! So needless to say, I baked the rest of them. They held they shape much better than in the frying pan.
Love this recipe! Will be making them again!
Thanks for this tip. I was thinking that this would be the case.
Really tasty
Can these be frozen ?
Thank you
Yes, they freeze well.
How many cups of zucchini do you use? Zucchini vary so much in size. I’d love to make this recipe!!
I’d say about 2.5 cups shredded zucchini.
Hello Katerina, I’m going to make these tomorrow. 😊 I’m just thinking… Are these 4 servings? Greetings from Germany!
Hi! 👋
This makes about 12 to 15 “meatballs” and a serving is about 3 meatballs per person. I hope you’ll like them! ☺️