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In recent years, there has been a noticeable shift towards healthier eating habits, with an increasing number of people seeking out vegetable-based recipes that are both delicious and nutritious. As more individuals prioritize wholesome ingredients, the culinary world has responded with a plethora of innovative dishes. One standout in this evolving landscape is the Zesty Baked Zucchini Cookies Meatballs recipe. This creative dish offers a delightful alternative to traditional meatballs, showcasing the versatility of zucchini while providing a satisfying meal option that aligns with modern dietary preferences.

Baked Zucchini Cookies Meatballs

Discover the delicious and nutritious Zesty Baked Zucchini Cookies Meatballs, a perfect recipe for anyone seeking healthier meal options. This innovative dish highlights the versatility of zucchini while packing in essential vitamins, minerals, and fiber. Ideal for families, these meatballs cater to various dietary preferences and are easily customizable. Enjoy the delightful combination of flavors and textures, making this a great choice for casual dinners or special gatherings.
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Ingredients
  

2 medium zucchini, grated

1 cup rolled oats

1/2 cup grated Parmesan cheese

1/2 cup breadcrumbs (whole wheat or gluten-free)

2 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for spice)

1 cup marinara sauce (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare Zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This step is crucial to prevent soggy meatballs.

      Mix Ingredients: In a large mixing bowl, combine the grated zucchini, rolled oats, Parmesan cheese, breadcrumbs, eggs, garlic powder, onion powder, oregano, basil, salt, black pepper, and red pepper flakes (if using). Mix until all ingredients are well incorporated.

        Form Meatballs: Using your hands, scoop out about 2 tablespoons of the mixture and roll it into a ball shape. Repeat the process until all the mixture is used. You should have around 20-24 meatballs.

          Bake Meatballs: Place the formed meatballs onto the prepared baking sheet, spaced about 1 inch apart. Bake in the preheated oven for 25-30 minutes, or until they are golden brown and firm to the touch.

            Prepare Sauce: While the meatballs are baking, heat the marinara sauce in a small saucepan over low heat until warm.

              Serve: Once the meatballs are done, remove them from the oven and let them cool for a few minutes. Serve the meatballs drizzled with warm marinara sauce and garnish with fresh parsley.

                Store: If you have leftovers, store them in an airtight container in the fridge for up to 3 days or freeze for longer storage.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6 (about 20-24 meatballs)