Ricotta Zucchini “Meatballs”

Delicious, melt-in-your-mouth-amazing zucchini meatballs with ricotta and parmesan cheese, topped with a warm and bubbly tomato sauce!
  • 3 zucchini , grated
  • 1 large yellow onion , grated
  • 3 garlic cloves , finely chopped
  • 1/2- cup fat free ricotta cheese
  • 1/4- cup freshly grated parmesan , plus more for garnish
  • 1 large egg
  • 1 cup panko breadcrumbs
  • 1 teaspoon seasoned salt
  • fresh ground black pepper , to taste
  • 1 tablespoon Italian Seasoning
  • 1/4 cup chopped fresh basil , plus more for garnish
  • coconut oil for frying (you can also use vegetable oil)
  • 2 to 3 cups tomato/pasta sauce
  1. Grate the zucchini and onions on the large holes of a box grater or in a food processor.
  2. Place in a large bowl and stir in the garlic; mix until everything is well combined.
  3. Transfer zucchini mixture to a large sheet of paper towel or a cheesecloth; wrap up the zucchini mixture and twist tightly into a ball.
  4. For full instructions : diethood.com

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