Ingredients

The following ingredients have 4 Servings
  • 4 ounces mozzarella cheese
  • 3 zucchinis (medium, ends trimmed off)
  • 2 eggs (lightly beaten)
  • 1/3 cup whole-wheat breadcrumbs
  • 1/3 cup parmesan cheese (freshly grated)
  • 2 tablespoons basil (fresh, chopped)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon salt

Instruction

  • Preheat the oven to 425 degrees F. Grease a large baking sheet with oil.
  • Cut the mozzarella into 12 equal sized square pieces and set aside.
  • Shred zucchinis using a food processor or hand cheese grater. Use a clean kitchen towel to wrap up the shredded zucchini and squeeze as much liquid as you can out of it (and discard).
  • In a large bowl mix together the shredded zucchini, eggs, breadcrumbs, Parmesan, basil, garlic, and salt until well combined.
  • It's time to form the "meatballs." Take a handful of the zucchini mixture, shove one of the mozzarella squares in the middle, then form it into a "meatball" with the mozzarella completely covered on the inside. Squeeze the "meatball" together tightly and discard any additional excess liquid. Repeat with remaining ingredients and place on the greased baking sheet.
  • Bake for 14 to 16 minutes or until golden brown on the bottom. Serve warm over noodles with red sauce and (if desired) garnish with additional Parmesan cheese. Enjoy!