Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free panko in this dish.


"The only thing I like more than talking about food is eating." -John Walters

The refrigerator light goes on...

I first had a version of these at a restaurant but was disappointed in what I was served. The dish looked great on the menu but they were pretty bland. Great concept, but poor execution.

After returning home I worked on this recipe and it did take a few tries to get it right. I like the use of the beans because this brings a stiffness to the balls without having to use too much bread. It also adds a lot of fiber.

These are great to serve with a marinara sauce as a main course or a couple of them drizzled with a little olive oil as an appetizer. You can make the balls smaller and they are great for cocktail parties on their own or with a bit of dip.


Zucchini Balls

Servings: 4 | Serving size: 6 zucchini balls

Cooking time: 45 minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. Reheat gently. Serve with Tomato Sauce - from Fresh Tomatoes or Tomato Sauce - from Canned Tomatoes or Low Acid Tomato Sauce.

4 medium zucchini (shredded)
2 cloves garlic (minced)
1/4 tsp. salt
1 - 15 ounce can no salt added white beans (drained and rinsed)
1 ounce Parmigiano Reggiano (grated)
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1/4 tsp. 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
4 tsp. olive oil

Zucchini Balls - a vegetarian meatball recipe from Dr. Gourmet

After shredding the zucchini, place half in a large clean dishtowel.

Close the towel around the zucchini and pull the ends together, twisting into a pouch.

Twist the top of the towel where it is closed to squeeze the liquid out of the zucchini.

Place the zucchini in a large mixing bowl and repeat with the other half to squeeze the water out through the dish towel.

Place the garlic, salt, white beans, parmesan, basil, oregano, marjoram, thyme, tarragon, and the white part of the green onions in a food processor and pulse until smooth.

Place the bean mixture in the bowl with the zucchini and add the green part of the green onions and the panko.

Fold together until well blended.

Add the egg and fold together until well blended.

Form into 24 1-inch balls.

Place a cookie sheet in the oven and preheat to 400°F.

Place 2 teaspoons of the olive oil on the heated cookie sheet and arrange the zucchini balls so that they don't touch each other.

Bake 10 minutes and turn over.

Bake 10 minutes and add the remaining 2 teaspoons of olive oil.

Turn twice more to optimize even cooking of the zucchini balls.

Set the oven to broil and cook for 5 minutes before serving.

Nutrition Facts

Serving size: 6 zucchini balls

Servings: 4

Amount Per Serving

Calories 420 Calories from Fat 110
% Daily Value
Total Fat 12g 18%
    Saturated Fat 4.5g 23%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 65mg 22%
Sodium 449mg 19%
Total Carbohydrates 55g 18%
    Dietary Fiber 8g 32%
    Sugars 6g
Protein 22g
Vitamin A 10% Vitamin C 60%
Calcium 15% Iron 20%
Vitamin K 44mcg Potassium 954mg