Zucchini Meatballs

pictured with marinara sauce

[5 SP per serving] These little meatless wonders are awesome! Made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven.

Information

Makes: 4 servings
Source: Skinny Taste
Prep: 15 min     Cook: 30 min

Ingredients

	cooking spray
1 tsp	olive oil
2 large	garlic cloves, crushed
1¼ lbs	zucchini, uncooked, unpeeled, grated
½ tsp	koshur salt
⅛ tsp	black pepper
3 Tbsp	basil, chopped
1 cup	Italian Style Seasoned Bread Crumbs
1 large	egg, beaten

Instructions

1. Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
2. Place the olive oil in a large nonstick skillet over medium heat. When hot add the garlic and saute until golden, about 30 seconds.
3. Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet, 5 to 7 minutes.
4. Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, beaten egg, Romano cheese and chopped basil.
5. Form the zucchini mixture into 16 balls about 1 oz each, rolling tightly and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 to 25 minutes.
6. Heat a sauce, if desired (extra points), in a large deep skillet to warm the sauce, about 4 to 5 minutes, then add the meatballs.

Notes

Without the sauce, this recipe makes 4 servings at about 5 SP per serving.