Chicken / Dinner

Zucchini Chicken Parmesan Meatballs

I absolutely LOVE these little guys. They’re the best of multiple worlds. 

I came up with the idea for these while looking through Pinterest. Big shock there, right? I had tried a recipe for chicken parm meatballs, and they weren’t bad, but to us they needed some work, and were just too high calorie to justify. Then I came across a recipe for chicken zucchini poppers and these little balls of awesomeness were born. I pulled a few ideas from each, tweaked it all a bit, and voila! A healthy, quick and fun way to have all the wonderful flavors of chicken parm with an extra bit of veggies thrown in for good measure. 🙂

We have served these with pasta, but much prefer them as meatball subs. My grocery store sells these little finger rolls that make excellent mini subs. They go really well with a garden salad or my Scarborough Squash.

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You will need to squeeze out some moisture from the zucchini. I use a couple layers of paper towels for this. Don’t worry about getting it all out.

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All the meatball ingredients get mixed up in a bowl, then rolled into little balls…

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…and topped with a bit of sauce.

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After baking, they get topped with a bit more sauce if desired, and some cheese, then bake in the oven to melt the cheese.

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Zucchini Chicken Parmesan Meatballs
Yields 30
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 pound ground chicken
  2. 2 cups zucchini, grated
  3. 3/4 cup breadcrumbs
  4. 1/4 cup diced onion
  5. 1/2 cup fresh grated parmesan cheese
  6. 1/2 tsp minced garlic
  7. 2 tsp dried parsley
  8. 1 tsp dried fennel seeds
  9. Salt and pepper to taste
  10. 1/3 cup marinara sauce
  11. 1/4 cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray.
  2. Spread zucchini onto a couple layers of paper towels and squeeze to remove some of the moisture.
  3. In a bowl mix together chicken, zucchini, breadcrumbs, onion, parmesan, and seasonings. Form into 1 inch balls and place on baking sheet. Makes around 30. Brush tops with sauce.
  4. Bake meatballs for 15 minutes. Top meatballs with a bit more sauce if desired, and mozzarella cheese. Return to oven for 5 minutes to melt the cheese.
  5. Serve as subs with extra sauce, or over pasta.
  6. Leftovers can be refrigerated or frozen and reheated.*
Notes
  1. *When reheating, I defrost them in the microwave, then put them in sub rolls, top with some extra cheese and sauce, and bake them in the toaster oven at 350 for about 5 minutes.
Three Plates Full http://threeplatesfull.net/

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