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Baked zucchini meatballs

Easy to make, with raw zucchini

by Ada Parisi
5 min read
Polpette di zucchine al forno

Baked zucchini meatballs: easy and quick to prepare, with grated raw zucchini, fresh mint and diced cheese. A delicious but healthy recipe, that will also appeal to children. My granddaughter loved them. If they inspire you, on my YouTube channel also find the VIDEO RECIPE. You can prepare the dough in advance and let it dry in the refrigerator for a couple of hours, so that it is even easier to form meatballs.

For the Breading, I used corn flour, but you can also use semolina or normal flour. I have to say, when I prepare meatballs to bake in the oven, I often use corn flour because it has a coarser grain and gives a certain crunchiness. As in the case of TUNA AND POTATO MEATBALLS or those OF BROCCOLI.

Instead of breadcrumbs, that dries a little’ too much dough making the meatball 'panosa', I used wholemeal bread in stale box, wet in a little milk and then squeezed. You can also use white bread crumbs or a piece of stale bread, always to be softened in milk or water. Mint in my opinion is the aromatic herb that best goes well with zucchini (you have already tried the RICOTTA AND ZUCCHINI SAVORY CAKE or the PASTA WITH FRIED ZUCCHINI SICILIAN STYLE?). If you don't love it, you can fold on fresh basil. Baking in the oven guarantees a few less calories, but if you want to fry them you have the green light without changing anything. And now I wish you good day.

Polpette di zucchine al forno


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


800 grams of Roman zucchini

150 grams of stale bread

little milk or water to wet the bread

an egg yolk

100 grams of grated Parmigiano Reggiano/o pecorino Dop

salt and pepper, to taste

fresh mint, to taste

80 grams of provolone cheese

corn flour or semolina for breading meatballs

extra virgin olive oil to grease the meatballs


Baked zucchini meatballs

The recipe for baked zucchini meatballs is very simple. I suggest you prepare the dough and leave it for a few hours in the refrigerator to firm before forming the meatballs. Is, in any case, look at the VIDEO RECIPE before you begin.

Wash the zucchini and remove the ends. then grate them with a grater with rather large holes. Sprinkle the stale bread with a little milk or water, then squeeze it well. Add the bread to the zucchini and mix with a fork or spoon. Add the grated cheese, the yolk, salt and pepper. Finally, chopped fresh mint and diced cheese.

At this point I advise you to cover the dough with plastic wrap and store it in the fridge for about an hour. In this way the dough will firm and it will be easier to form the meatballs. I suggest you form the meatballs with slightly moistened hands: I made them oval and flattened, for faster baking in the oven. Bread the meatballs in lightly salted corn or semolina flour.

Arrange the zucchini meatballs in a baking sheet lined with parchment paper and greased with extra virgin olive oil, then brush the meatballs with a little oil. Bake in a preheated oven at 180 degrees for 20-30 minutes, turning the meatballs mid-cooking. If you want a more pronounced gilding, you can add a few minutes of grill. Bon appétit!

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