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+ servings

Zucchini meatballs in tomato sauce

Servings 16
Calories 26


  • 1 cup shredded zucchini drained (περίπου 2 μεγάλα κολοκυθάκια ή 4 μικρά )
  • 1 garlic clove
  • 40 gr. breadcrumbs
  • 20 gr. shredded parmesan
  • 1 egg
  • 1 tbsp parsley
  • 1/2 tsp oregano
  • 1/2 tbsp thyme
  • salt
  • black pepper

for the creamy tomato sauce

  • 1 onion
  • 1 carrot
  • 2 garlic cloves
  • 360 ml. (1,5 cup) tomatoes
  • 2 tsp tomato puree
  • 4 tsp cream cheese light
  • 600 ml. (2,5 cup) water or vegetable stock
  • parsley
  • basil
  • salt and black pepper
  • shredded parmesan (to serve)


  • Start by grating zucchini. Drain very well to remove as much liquid as possible.
  • Put the zucchini in a bowl and add all the other ingredients.
  • Knead with your hands. Once all the ingredients are combined, divide the dough into 16 bites. Make meatballs and transfer them to a piece of non-stick paper in a pan.
  • Bake in preheated oven at 200 C for 15-18 minutes. Turn your meatballs in half. Allow them to cool completely.
  • Make the tomato sauce. Pour a little olive oil in a pan. Add the onion, garlic and carrot. Cook for 4-5 minutes. Add the tomatoes, tomato puree, parsley and basil and bring to a boil.
  • Lower the temperature and cook for 20 minutes. After 20 minutes add the cream cheese and stir until the cheese melts and you get a creamy tomato sauce.
  • Add the meatballs and mix carefully until they are covered by the tomato sauce. Cook for another 5 minutes and set aside.
  • Serve with rice, pasta or potatoes. If you want, add a little grated Parmesan on top.
Calories: 26kcal


Calories: 26kcal