Zucchini Meatballs - mds.CulinaryMedicine.org

Name: Zucchini Meatballs - mds.CulinaryMedicine.org
Ingredients: 4 medium Zucchini (shredded); 2 cloves Garlic, raw (minced); 1/4 tsp. Salt; 1 15 ounce can Canned no salt added white beans (drained and rinsed); 1 ounce Parmesan cheese (grated); 1 tsp., leaves Dried basil; 1/2 tsp., leaves Dried oregano; 1/2 tsp. Dried marjoram; 1/2 tsp., leaves Dried thyme; 1/4 tsp., ground Dried tarragon; 2 medium Green onions (thinly sliced crosswise, keeping the white and green parts separate); 2 cups Panko (or gluten-free panko); 1 large Egg(s); 4 tsp. Olive oil

staging.mds.culinarymedicine.org

This recipe for Zucchini Balls - vegetarian meatballs - is delicious with marinara sauce as a main course or would make a great appetizer with a little olive oil.

View full recipe on staging.mds.culinarymedicine.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at staging.mds.culinarymedicine.org.

Share this recipe:

Ingredients

4 medium Zucchini (shredded)
2 cloves Garlic, raw (minced)
1/4 tsp. Salt
1 15 ounce can Canned no salt added white beans (drained and rinsed)
1 ounce Parmesan cheese (grated)
1 tsp., leaves Dried basil
1/2 tsp., leaves Dried oregano
1/2 tsp. Dried marjoram
1/2 tsp., leaves Dried thyme
1/4 tsp., ground Dried tarragon
2 medium Green onions (thinly sliced crosswise, keeping the white and green parts separate)
2 cups Panko (or gluten-free panko)
1 large Egg(s)
4 tsp. Olive oil