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Nutritional Recipes

Zucchini “Meatballs”

Written by COA Nutrition Team On August 16, 2018

These healthy ZucchiniMeatballs” are delicious served with marinara sauce and pasta. You’ll love this meatless 30-minute meal!


  • 4 zucchinis
  • 1 large egg
  • 1-cup ricotta cheese
  • 1-cup bread crumbs
  • 1 tbsp. Italian seasoning
  • 3 tbsp. fresh chopped basil
  • 3 tbsp. fresh chopped parsley
  • 1 tbsp. salt
  • 1 tsp. pepper
  • 2 tbsp. olive oil
  • 1 medium diced onion
  • 2 cloves chopped garlic


  1. Remove each end of the zucchinis and use a cheese grater to shred into a large mixing bowl.
  2. Sprinkle salt over shredded zucchini, toss, and let rest for 20 minutes to pull out excess moisture.
  3. Preheat oven to 375˚F.
  4. Using a dish towel/cloth squeeze out excess liquid from the shredded zucchini.
  5. Move the zucchini to a dry mixing bowl and add the remaining ingredients.
  6. Stir until evenly mixed and form into golf ball-sized balls.
  7. Bake in a preheated oven for 30-40 minutes or until browned, flipping halfway through. Makes 15 meatballs
  8. Serve over whole wheat pasta with our healthy marinara sauce.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

“Make Your Greens Last Longer”

There’s nothing sadder than damp, wilted salad greens. To get more life out of your arugula, spinach and spring mix, line a plastic container with paper towels, put the greens in and cover with another paper towel. If you bought boxed salad, you can use that same plastic shell. The paper towels absorb excess moisture from the greens, while the container keeps leaves loose and prevents them from getting crushed.

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