EASY Vegan Zucchini Meatballs

EASY Vegan Zucchini Meatballs! These zucchini meatballs are such a delicious and easy veggie “meatball” recipe! Made with gluten-free and dairy-free ingredients and you can toss them into your favorite sauce with pasta or anything!

It can be really hard to get veggies into your daily diet. And I personally am horrible at it, so I am always looking for new ways to get my veggies in, in ways I wouldn’t ordinarily.

We are a big pasta with meatballs family here. And these zucchini meatballs are a hit simmered in our favorite sauces with pasta! We do add some shredded cheese on top (if vegan or df – omit), but they turn out so good! You add all of the ingredients to a food processor and then bake the zucchini meatballs for about 25 minutes. It is a quick recipe that is great for meal prep too.

Tip: Serve these meatballs over your favorite pasta with sauce or on a baguette with some cheese for “meatball parm”

What ingredients you need to make vegan zucchini meatballs:

• Chickpeas – drained and rinsed from can
• Garlic cloves -I prefer using fresh garlic here but garlic powder works too!
• Gluten-free rolled oats – or use regular rolled oats if not gluten-free
• Shredded zucchini – about 1 large zucchini and squeeze out moisture!
• Marinara sauce and pasta for serving if desired!

How to make zucchini meatballs:

1. Add the drained and rinsed chickpeas, garlic cloves, and rolled oats, spices and lemon to food processor and pulse for about 5-10 seconds, until finely chopped
2. Transfer to a large bowl and add the shredded zucchini and stir together until well-combined
3. Preheat the oven to 375°F then line a baking sheet with parchment paper. Using your hands, scoop out on heaping tablespoon of the zucchini mixture at a time and roll into 12 separate balls.
4. Arrange on the baking sheet a few inches apart then bake in the oven for 25 minutes
5. Once the zucchini balls are light golden brown, remove them from the oven and set aside and serve with desired pasta and sauce!

Best tips for success making zucchini meatballs:

• Don’t use subs that aren’t recommended! I haven’t tested something besides the chickpeas. It helps bind the ingredients together nicely
• I don’t recommend using more than 1 cup of shredded zucchini. You don’t want to meatballs to be too wet/watery!
• Feel free to add these meatballs to any pasta or sauce you want. Or turn them into a “meatball parm!”
• My kids also love to dip these in ketchup too (what don’t they dip in ketchup lol)
• You can store these in the fridge for up to 5 days or freeze for 2 months

A few other delicious and healthy dinner recipes:

One-Pot Creamy Broccoli Pasta

Healthier Crispy Paleo Chicken Tenders

No-Boil Vegetarian Pasta Bake

Vegan Thai Noodle Salad with Peanut Dressing