Name: Baked Zucchini Meatballs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup large‑curd cottage cheese; 2 large eggs; ½ cup rolled oats (blended into a fine flour); 1 teaspoon baking powder

Delicious vegetarian meatballs made with zucchini, breadcrumbs, cheese (or nutritional yeast), and herbs—baked to golden perfection. These zucchini meatballs are flavorful, tender on the inside, and crispy on the outside. They’re a fantastic alternative to traditional meat-based recipes, making them perfect for anyone looking to eat more plant-forward meals.

Why You’ll Love This Recipe

I love how these zucchini meatballs turn simple ingredients into something special. They’re hearty, satisfying, and packed with herby goodness. I can easily adapt them to be vegan or gluten-free, and they make a great meal prep option too. Whether I’m serving them with pasta, in a sub, or just with a dip, they never disappoint. Plus, baking them keeps things light and mess-free.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium zucchinis, grated
1 cup breadcrumbs
½ cup grated Parmesan cheese (or nutritional yeast for vegan option)
1 large egg (or flax egg for vegan option)
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
Olive oil for cooking

Directions

I start by grating the zucchinis and squeezing out all the excess moisture using a kitchen cloth or fine mesh strainer. This step is key to avoid soggy meatballs.
In a large bowl, I combine the zucchini, breadcrumbs, cheese or nutritional yeast, egg or flax egg, garlic, herbs, salt, pepper, and red pepper flakes.
I mix everything together with my hands until it’s well combined, then form the mixture into small balls, about 1 to 1.5 inches in diameter.
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
I lightly coat the parchment paper with olive oil so nothing sticks.
Then, I arrange the meatballs on the tray, giving them some space to cook evenly.
I bake them for 25 to 30 minutes, flipping halfway through to get that golden color all around.
Once they’re firm and golden, I take them out and let them cool slightly before serving.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: 20 minutes
Cook time: 25–30 minutes
Total time: About 50–60 minutes

Variations

When I want to switch things up, I sometimes use nutritional yeast instead of cheese for a vegan twist. I’ve also swapped out the breadcrumbs for crushed gluten-free crackers or oats when cooking for gluten-sensitive friends. For extra flavor, I occasionally mix in finely chopped sun-dried tomatoes or fresh parsley.

Storage/Reheating

I keep any leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze the meatballs on a tray first, then transfer them to a freezer bag—this keeps them from sticking together. When I want to reheat, I pop them in the oven at 350°F (175°C) for 15 to 20 minutes until warmed through.

FAQs

How do I make these meatballs vegan?

I use nutritional yeast instead of Parmesan and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). It works just as well and holds everything together nicely.

Can I air fry these instead of baking?

Yes, I sometimes air fry them at 375°F for about 15 minutes, flipping halfway through. They get even crispier this way.

What’s the best way to serve these meatballs?

I like serving them with marinara over pasta, tucked into a sandwich with sauce and cheese, or even on their own with a dipping sauce like tzatziki or pesto.

Can I add other vegetables?

Definitely. I’ve tried adding grated carrots or chopped mushrooms, but I always make sure to remove excess moisture first to keep the texture just right.

Why are my meatballs falling apart?

If mine ever fall apart, it’s usually because I didn’t squeeze enough water from the zucchini or I didn’t add enough binder. Making sure the mixture holds when I squeeze it in my hand helps avoid this.

Conclusion

These baked zucchini meatballs are a go-to in my kitchen. They’re easy to make, full of flavor, and adaptable to different dietary needs. Whether I’m cooking for myself or a crowd, I can always count on these to be a hit.

Baked Zucchini Meatballs

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Author: Sue
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Approximately 4 servings (8 pancakes)
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

Flourless cottage cheese pancakes are a protein‑packed, gluten‑free breakfast option made with cottage cheese, eggs, oats, and baking powder. They’re fluffy, simple to prepare, and ready in about 15 minutes.

Ingredients

1 cup large‑curd cottage cheese
2 large eggs
½ cup rolled oats (blended into a fine flour)
1 teaspoon baking powder

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Instructions

In a blender, combine the cottage cheese, eggs, oats, and baking powder. Blend until smooth.
Preheat a non‑stick skillet over medium heat; lightly grease if desired.
Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on top, then flip and cook until golden brown.
Transfer cooked pancakes to a plate and keep warm while finishing the rest.
Serve immediately with your choice of toppings like fruits or yogurt.

Notes

The batter can be prepared up to 1 day in advance; store in an airtight container in the fridge and stir before cooking.
Leftover pancakes store in the refrigerator for up to 3 days, or freeze (lay flat with parchment paper between) for up to 2 months.
To reheat: microwave about 30 seconds or warm in a skillet over medium heat for 1‑2 minutes per side.
If the batter feels too thick, loosen it with a splash of milk or water.
Wait for bubbles to form on the top of each pancake before flipping to ensure even cooking.
Use small‑curd cottage cheese for smoother texture; large curd gives a more rustic texture.