Baked meatless "meatballs" made with grated zucchini, herbs, breadcrumbs and a touch of Parmesan, in an improved marinara sauce. Serve them over zucchini noodles, pasta or as an appetizer! Vegetarian and easily gluten free.
Preheat oven to 375F / 190C degrees.
In a large saucepan, heat olive oil over medium high heat. Cook garlic for 1-2 minutes, stirring often, then add zucchini. Cook for 5-7 minutes or until moisture has evaporated.
Add zucchini to a fine mesh sieve and press all liquid out, using a silicon spatula to press mixture. Allow to cool for 10 minutes.
Form into 16 even “meatballs” making them as compact as possible (so they don’t fall apart) and add to a greased baking sheet.
Bake for 22-25 minutes or until golden brown.
In the same saucepan, heat marinara sauce over medium heat. Fold in lemon juice and spinach.
Add meatballs and continue cooking until meatballs and sauce are warmed throughout.
Dollop with ricotta and season with flaky sea salt and freshly ground pepper. Sprinkle with a bit of parmesan cheese and parsley, if using. Serve immediately.
A few tips!
Freezing: let the meatball cool completely and freeze them in a single layer (don’t make the sauce). Once they are frozen (after a couple of hours), you can transfer them to a smaller container or ziplock bag. Defrost them in the marinara sauce on low heat.
Zucchini Meatballs https://www.notenoughcinnamon.com/zucchini-meatballs/