Spaghetti & Zucchini Meatballs

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Really needed to use up my zucchini before it went bad so I decided to make some spaghetti with zucchini “meatballs”. It adds a nice crispy and vegetarian twist to regular old spaghetti and just tastes so good! Monday’s are hard but I’m feeling good after this meal. Ready to grocery shop!

Spaghetti & Zucchini Meatballs

🔪 Prep Time: 10 minutes

🍳Cook Time: 45 minutes

🕒Total Time: 1 hour and 15 minutes

🍴Serving Size: Makes 5-6 "Meatballs"


  • 2 Zucchini

  • ️1 1/2 tbsp Egg Whites

  • ️1/2 cup Panko Breadcrumbs

  • ️2 tbsp Olive Oil

  • ️1/4 Onion

  • ️1 clove Garlic

  • Spices: ️Italian Seasoning, ️Basil,️ Parsley,️ Salt and Pepper


  1. Preheat oven to 375°.

  2. Using a grater or mandolin slicer, grate the zucchini. Add some salt and let it sit in a colander for roughly 20 minutes (this will drain any excess water). Then use a towel to squeeze out the remaining water and transfer into a mixing bowl.

  3. Add in the remaining ingredients and mix everything together. Using your hands, form small golf-sized balls and place in glass baking dish.

  4. Cook the zucchini meatballs for roughly 45 minutes (or until crispy and brown), flipping halfway.

  5. Serve with cooked whole wheat pasta, roasted garlic pasta sauce, Italian seasoning, Parmesan cheese, and red crushed pepper!

Notes & Tips:

I rarely measure out my spices so use your best judgement and preference when adding them in.

Video Tutorial:

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My name is Ritisha Gupta aka Tisha's Veggie Eats! I'm 25 years old and currently live in Houston, TX. I am a full-time Digital Designer and a part-time food blogger. I started my food blog on Instagram as a way to showcase healthy living & share my delicious meals. Read more...





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