Description
Chicken Parmesan Meatballs with Zucchini are juicy, flavorful meatballs made from ground chicken, shredded zucchini, fresh herbs, and parmesan cheese, baked to perfection and topped with marinara and melted mozzarella cheese. This easy and healthy recipe makes a delicious main course that pairs well with pasta or a fresh salad.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1 cup shredded zucchini
- 3/4 cup shredded parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg
- 4 garlic cloves or 1 1/2 teaspoons garlic powder
- 3 Tablespoons fresh basil, chopped
- 1 1/2 teaspoons fresh oregano, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping & Sauce
- 1/2 cup shredded mozzarella cheese
- 1 cup marinara sauce
- Additional shredded parmesan cheese for garnish
- Fresh chopped basil for garnish
Instructions
- Preheat oven: Set your oven to 400 degrees Fahrenheit to get ready for baking the meatballs.
- Prepare zucchini: Shred the zucchini using a cheese grater or food processor attachment until you have one packed cup. Place the shredded zucchini in a thin dish towel or double layer of thick paper towels and squeeze out as much moisture as possible to prevent soggy meatballs.
- Mix meatball filling: In a large bowl, combine the ground chicken, shredded zucchini, fresh chopped basil and oregano, minced garlic (or garlic powder), 3/4 cup parmesan cheese, egg, breadcrumbs, salt, and black pepper. Mix thoroughly to evenly distribute the ingredients.
- Form meatballs: Use your hands or a cookie scoop to form the mixture into meatballs about 2 tablespoons in size. Place them on a lightly greased or parchment-lined sheet pan ensuring they are spaced evenly.
- Bake meatballs: Bake the meatballs in the preheated oven for 20 minutes until cooked through and lightly browned.
- Add sauce and cheese: Prepare a baking dish by spreading half of the marinara sauce on the bottom. Transfer the baked meatballs into the dish, then top each with mozzarella, a spoonful of marinara sauce, and sprinkle with the remaining parmesan cheese. Return to the oven and bake for an additional 15 minutes. In the last minute, broil on high to brown and melt the cheese beautifully.
- Serve: Remove from the oven and garnish with extra shredded parmesan and fresh chopped basil if desired. Serve immediately, enjoying the cheesy, herb-infused meatballs with your favorite sides.
Notes
- Fresh herbs only – Use fresh basil and oregano for the best flavor; dried herbs won’t provide the same aromatic and fresh taste.
- Make it gluten-free – Substitute regular breadcrumbs with homemade gluten-free breadcrumbs or store-bought gluten-free options to accommodate gluten intolerance.
- Drain zucchini well – Removing excess moisture from zucchini is crucial to prevent watery meatballs and help them hold shape.
- Use a cookie scoop – A cookie scoop helps ensure uniform meatball sizes which cook evenly.
- Broil carefully – Watch closely during the broiling step to avoid burning the cheese topping.
