Could be a 4 star recipe with less pepper. Here’s what’s up, though. Hi Eileen! Combine the ricotta, Parmesan, onions, garlic, dill and lemon thoroughly in a bowl. – or 2/3 cup per zucchini, for a total of 3 cups? Percent Daily Values are based on a 2,000 calorie diet. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Girl I am seriously so in love with this recipe!!!! Beautiful looking and everyone loved. Sprinkle with oregano basil, parsley, granulated garlic evenly, salt and pepper and any other spices you like. But, I do have a neighbor like that – it’s my mom. I can’t help myself!! Information is not currently available for this nutrient. This is brilliant! Serious question. And garlic, of course. Excellent. 10 Best Zucchini Lasagna with Ricotta Cheese Recipes | Yummly Place in a large bowl and stir in the garlic; mix until everything is well combined. You might be able to find low sodium tomato sauce, too. ‘Cause IT IS! I’m wondering, could you bake these instead of frying? I updated the recipe card with all the alternatives. Can’t go wrong with squash around this time of year! Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes. 1. I have since used the "stuffing" to make Eggplant Roulades too. Arrange stuffed zucchini on greased baking sheet. Go by consistency. Oh my goodness1 At first glance, I couldn’t even tell this was a meatless recipe! When grated, you end up with about 2/3 cup of zucchini. I added a clove of crushed garlic to the mix and sprinkled a little italian bread crumbs on the top. These meatballs need to be on my list. Like the size when you *should* pick them (about eight inches) or the size your neighbor leaves on your front porch in the dead of night (baseball bat size). Hi Bertrice!! I added a bit of garlic to the mixture and used Italian seasoning. You made me laugh out loud! Add 1 tsp of your garlic oil to the cheese mixture, season with salt and pepper, and mix well. I just made meatballs out of eggplant and loved them–great idea to use zucchini. But here’s what I found: 1 medium sized zucchini is about 8 inches long, 2 inches in diameter and weighing about 5 ounces. Also, what would happen to one if they ate an entire garden of zucchini? Delicious! I have so many mangoes still on my tree that I’ll make a double recipe and puree one to see if it’s good that way. I’m She’s getting real close to that goal, and blames these zucchini meatballs, for the most part. Most people won't think twice about serving basic cornbread when is on the table. But, yes, I’m saying 3 cups grated zucchini. Broil for 4 to 5 minutes, or until sauce is warm and bubbly and meatballs are completely cooked through. I made these and they were delicious! But if you feel like you didn’t get rid of all the moisture – do your best – just add more panko crumbs until the texture of the “meatballs” feels right. Does that help at all? For 3 zucchini at 2/3 cups each, that would be 2 cups. I too would like more clarification about the amount of zucchini. Info. My name is Katerina, and I am a cookie-maker, baker-faker, food-taker. I also added some red crushed peppers as well, as the family likes things with some kick. Put the mixture into the springform pan and spread evenly. SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX! I used cottage cheese instead of ricotta and it worked well. Ricotta Zucchini "Meatballs" - Delicious, melt-in-your-mouth-amazing zucchini meatballs with ricotta and parmesan cheese, topped with a warm and bubbly tomato sauce! Thank you, Pamela! I mean, picture-taker! Put them in a 350 oven for 20-25 minutes on a greased baking sheet. As does a cast iron skillet. Once all the meatballs are done, add them back to the skillet and pour tomato sauce over them. And herbs, and cheeses, and seasonings. I was talking about the size when you “should” pick them. 4. Scoop out the seeds of each zucchini half with a spoon. I hope! * Percent Daily Values are based on a 2000 calorie diet. Good to know! I WANT!! . Your recipe worked out perfectly. this link is to an external site that may or may not meet accessibility guidelines. Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 … There’s onions in there, too. It's a great change from the usual way I've always prepared zucchini. When I make it again, which I will, I am going to top them with a bread crumb topping. crusted tomatoes. The Zucchini meatballs sound great UNTIL I read fat-free Ricotta!! I think the flavor was good but next time I will add more seasonings and maybe some chopped tomatoes. Yum. If you have any luck with it, plllleeeease let me know! I used the liquid run off from the zucchini and added it to my tomato sauce and reduced it – it worked great! Squeeze the ball over the sink or a bowl to catch all the water. Add an inch of oil to a cast iron skillet and heat over medium-high heat. I have never tried freezing the meatballs so I don’t know for sure if it will work, but I do have a couple bags of shredded zucchini in the freezer and intend to use it to make these meatballs again. In a mixing bowl, combine ricotta cheese, parmesan, egg, panko crumbs, seasoned salt, black pepper, Italian Seasoning, and basil; stir until everything is well combined. Best idea? Shape the mixture into 12 golf-ball sized meatballs. My family loved this recipe. Nutrient information is not available for all ingredients. Cross my heart. What a great way to eat zucchini! a bit of cheese, too, but still! I am guessing about 3 cups? Errr! I’m also making your mango chutney. http://www.daringgourmet.com/2013/03/07/indian-mango-chutney/. I saw this recipe and it looked like a great idea so I tried it that night and it was great! I can’t stop making things with zucchini either – so many recipes, so little time! We should feel really good about our healthy food choices. I have a million zucchini right now but am unsure how previously shredded and frozen zucchini would work with this recipe after it’s been thawed and drained. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Divide cheese mixture between four zucchini halves. Garnish with freshly grated parmesan and chopped fresh basil. Copyright 2020 Diethood (Katerina Petrovska). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add the zucchini, season with the salt & pepper, and stir well. on the p. CRAVING MORE? Transfer zucchini mixture to a large sheet of paper towel or a cheesecloth; wrap up the zucchini mixture and twist tightly into a ball. Zucchini is one of my favorite ingredients in any recipe (sweet or savory) and I love that they’re the star of this dish! My ‘meatballs’ didn’t stick together well at all, though they tasted delicious anyway. You saved Ricotta Stuffed Zucchini to your. Unravel the cheesecloth and set the zucchini mixture aside. What’s important is that I am eating so much green! Unravel the cheesecloth and set the zucchini mixture aside. I hope you enjoy my recipes! Add the eggs and mix well. Grease a baking sheet. Bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes Preheat oven to 450 degrees F (230 degrees C).