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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!

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins

Yield: Makes about 12-15 balls 1x

Ingredients

Scale
  • 1 15-ounce chickpeas – drained and rinsed from can
  • 2 garlic cloves
  • 1/2 cup gluten-free rolled oats
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt and pepper if desired
  • Juice of 1/2 lemon
  • 1 cup shredded zucchini (about 1 large zucchini), squeeze out moisture
  • Marinara sauce and pasta for serving if desired!

Instructions

  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!

Notes

*Store leftovers in fridge for 5 days or freezer for 2 months

  • Author: Rachel