A Delicious Way to Use Up Garden Zucchini
If you’re wondering what to do with all that zucchini from your garden or farmers market haul, these zucchini meatballs are the answer. They’re moist, flavorful, and a fantastic way to add vegetables to your meals without sacrificing taste. Whether you use ground beef, turkey, or even a meatless option, these meatballs are tender and satisfying with every bite.
Baked or pan-fried, they’re a great make-ahead main dish for busy nights. Serve them with pasta, over zoodles, tucked into sliders, or simply with your favorite dipping sauce.
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Why You’ll Love This Recipe
A simple and delicious way to use extra zucchini
Lightened up with vegetables, but still hearty
Family-friendly and freezer-friendly
Works with ground beef, turkey, or meatless alternatives
Easy to bake or fry, depending on your preference
Tips for Success
Drain the zucchini well. This keeps the meatballs from becoming too wet. Use a clean kitchen towel or cheesecloth to squeeze out excess moisture.
Adjust the size. You can make smaller meatballs for appetizers or larger ones for sandwiches and hearty meals.
Chill the mixture. If the mixture feels too soft to roll, chill it in the fridge for 15–20 minutes before shaping.
Use a cookie scoop. For evenly sized meatballs that cook consistently.
Serving Suggestions
Zucchini meatballs are incredibly versatile. Here are a few of our favorite ways to serve them:
With marinara sauce and spaghetti
Stuffed into a crusty sub roll with melted mozzarella
Over zucchini noodles for a low-carb dinner
On a platter with toothpicks and dipping sauce for a party appetizer
Tucked into meal prep bowls with rice and roasted vegetables
Frequently Asked Questions
Can I freeze zucchini meatballs?
Yes! Cooked meatballs freeze beautifully. Let them cool, then place in an airtight container or freezer bag for up to 2 months. Reheat in the oven or on the stovetop.
Can I make these meatballs without meat?
Yes, you can use lentils or a plant-based ground substitute in place of the meat. Just make sure to keep the mixture moist and well-seasoned.
Do I need to peel the zucchini?
No. The skin is tender and blends right into the mixture, adding nutrients and color.
Let’s make zucchini meatballs
Using the largest holes on a box or handheld grater, shred zucchini to measure 1 1/4 cups.
Finely chop an onion to measure 1/4 cup.
Chop fresh parsley to measure 1 tablespoon. Fresh parsley is best but in a pinch, you can substitute with 1 teaspoon of dried parsley.
In a large bowl, combine the onion, parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon Worcestershire sauce, 2 eggs, the zucchini and ground beef. Toss to evenly combine. Add 1/2-cup breadcrumbs and toss again.
A scoop works well to make uniform sized meatballs and keeps your hands clean. I like to make the meatballs on the smaller size.Cooking the zucchini meatballs
Zucchini meatballs serving suggestions
Serve these tasty meatballs as appetizers with dipping sauce or serve them as an entrée with pasta, mashed potatoes, rice or noodles with brown gravy, red sauce or alfredo sauce.
Whether you’re trying to use up zucchini or simply looking for a lighter take on classic meatballs, this recipe is a wonderful choice. It’s easy, adaptable, and sure to become a family favorite.
Zucchini Meatballs
Ingredients
- 1 1/2 lbs. ground beef I use 85/15
- 1/2 cup dry breadcrumbs
- 1/4 cup finely chopped onion
- 1 Tbs. chopped parsley
- 1 teaspoon salt
- 1 tsp. Worcestershire sauce
- 1/4 tsp. pepper
- 2 eggs
- 1 1/4 cups shredded zucchini
- shortening for frying
Instructions
- Gently mix ground beef, breadcrumbs, onion, parsley, salt, Worcestershire sauce, pepper and eggs; stir in zucchini. Shape into balls of desired size.
- Heat a large skillet or frying pan over medium heat. Melt the shortening and then add the meatballs. Gently brown the meatballs in the pan until cooked through, about 15 minutes. Alternately, you can bake 2-inch size meatballs in a 425 oven for 15 minutes.
MY KITCHEN
(Things I use often in my kitchen—tools I reach for regularly and truly think are worth having.)
Cookie Scoop
I use this medium cookie scoop to portion meatballs evenly and quickly. It helps create uniform sizes for even cooking—no guessing, no mess, and every meatball turns out just right.
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8-inch Kitchen Chef’s Knife
Chef’s knife is one of the most-used tools in my kitchen. Use it for slicing , chopping veggies and fruit, and prepping ingredients. Comfortable grip and sharp blade make prep fast and easy.
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Heavy Duty German Non Stick Frying Pans/Skillet
These heavy-duty pans with German stone coating offer even heating, easy cleanup, and reliable nonstick performance—great for everyday cooking.
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fantastic! i used bacon flavored sausage and used the rest of your ingredients. i just picked up the wrong package in the freezer. glad i did, this was amazing. love your recipes
Yummo! They look so delicious and so healthy too. I've pinned your recipe and can't wait to try them soon.
Thanks for sharing at the Sundays Down Under linky party!
Best wishes,
Natasha in Oz
What a great twist on meatballs!! Saying hello from Sundays down under!
Cathy@threekidsandafish{dot}com
my kids are going to love these!!!! I have so many zucchini in the garden I'm always looking for new ways to serve them!
This is perfect. A friend of ours just brought us a big bag full of zucchini and I'm looking for ways to use it up.
Another fine use for zucchini:@)
I like the idea of the scoop, I wondered how you got them all the same size.
Amalia
xo
I bet these are really good. I can't wait to try them. My mother-in-law used to make a cornbread casserole with zucchini in it, and we all loved it. She would cook the hamburger meat. Cook some zucchini and onions until tender. Drain and put in the meat. Put in a skillet, add cheese, and the cornbread mix on top!
I've been on the lookout for different ways to use zucchini right now (we get 3-4 each week in our CSA basket) These look wonderful, thanks for sharing
These sound delicious! I'm always looking for ways to get more veggies into the meal. Thanks!
Patti