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Zucchini Mushroom "Meatballs"

Zucchini Mushroom


  • 4 garlic cloves, finely chopped
  • 1 medium zucchini
  • 8 oz crimini or shitake mushrooms, coarsely chopped, divided
  • 2 Tbsp olive oil, divided
  • 2 tsp kosher salt
  • 1 large egg
  • 1 1/4 cup breadcrumbs
  • 3 Tbsp chopped fresh basil



1. Preheat oven to 375°F, grease a large rimmed baking sheet. Combine zucchini, garlic and mushrooms to food processor and pulse until uniform and finely chopped, about 45 seconds; transfer to a medium bowl. 

2. Heat 1 tablespoon oil in a large nonstick skillet over medium. Add zucchini mixture and 1 1/2 teaspoon salt and cook, spreading mixture flat and stirring occasionally, until beginning to brown and liquid evaporates, about 12 minutes. Transfer to a large bowl. Add egg, breadcrumbs and basil.

3. Form the zucchini mixture into 16 balls about 1 ounce each, rolling tightly. Transfer them to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.

Serve with quick marinara sauce and pasta, if desired.

Adapted from Epicurious

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