Description
Chicken Parmesan Meatballs with Zucchini is a nutritious and flavorful twist on the traditional Italian dish. These meatballs are tender, cheesy, and packed with grated zucchini for added moisture and nutrition. They are versatile, easy to prepare, and perfect as a main dish, low-carb option, or appetizer.
Ingredients
Scale
- 1 lb (450 g) ground chicken
- 1 medium zucchini, grated and excess moisture squeezed out
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (or almond flour for gluten-free option)
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce (optional)
- 1/2 cup shredded mozzarella cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the mixture: In a large bowl, combine ground chicken, grated zucchini, Parmesan cheese, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined.
- Shape the meatballs: Use a cookie scoop or your hands to form the mixture into approximately 18-20 meatballs. Place them on the prepared baking sheet.
- Bake: Bake the meatballs in the preheated oven for 15-18 minutes or until cooked through (internal temperature of 165°F/74°C).
- Optional sauce and cheese: Remove the meatballs from the oven, top each with marinara sauce and a sprinkle of mozzarella cheese. Return to the oven for 3-5 minutes, until the cheese melts and the sauce is warm.
- Serve: Enjoy the meatballs as a main dish with pasta or zucchini noodles, or serve them as an appetizer with marinara sauce for dipping.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Dinner