Zucchini meatballs are an easy, creamy and vegetarian second course, perfect for any family lunch or dinner. These tasty balls are made with courgettes, stale bread, egg and grated parmesan, cooked in tomato sauce and then enriched with mozzarella slices. Soft and deliciously stringy, they will conquer everyone.
It is a vegetarian alternative to the classic tomato meatballs, which draws inspiration from the traditional recipe for pizzaiola steak. You can also serve these zucchini meatballs as an appetizer or finger food.
Cook these zucchini balls in a pan, or in the oven if you prefer. Pour a spoonful of tomato sauce and a slice of mozzarella on each ball, then bake at 180°C for about half an hour, or until the cheese has melted. Serve the zucchini balls with spaghetti or bread.
Tips for making zucchini meatballs in tomato sauce
If the sauce is too thick, you can add a little water if necessary.
For a tasty dish use marinara sauce.
You can also add chopped capers and olives to the tomato sauce.
Instead of mozzarella you can use any string cheese according to your taste.
To prepare tasty courgette meatballs you can also add minced meat.
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