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These baked zucchini and meatballs are easy to make, juicy and flavorful. It’s ideal for a low carb and satisfying dinner!
Made with a savory blend of ground beef, grated Parmesan, breadcrumbs, egg, onion, and garlic, these baked cheesy zucchini meatballs deliver maximum flavor with minimal effort. Shredded zucchini and finely minced shallots are folded right into the meat mixture, keeping each bite incredibly juicy while seamlessly packing in fresh vegetable goodness.
Topped with a warm, melty blanket of mozzarella and an extra sprinkle of sharp Parmesan, these meatballs bake up bubbling, golden, and deeply satisfying. The zucchini adds natural moisture and bulk without adding unnecessary heavy carbs, making the dish feel like a rich, comforting indulgence that still fits perfectly into a low carb lifestyle.
Whether served alongside a crisp green salad, over a bed of roasted vegetables, or enjoyed straight out of the baking dish, this recipe is a guaranteed crowd pleaser. It offers all the classic Italian inspired comfort of traditional meatballs, elevated by fresh ingredients and an irresistibly cheesy finish.
If you like this recipe, you will also love my Broccoli Feta Chicken Meatballs or my Mediterranean Meatballs.
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Baked Cheesy Zucchini + Meatballs
Equipment
- 2 large mixing bowls
Ingredients
- 4 medium zucchini, cut into bite sized chunks
- 1 lb (0.50 kg) ground beef
- 1/3 cup (36 g) breadcrumb
- 1/3 cup (33 g) grated parmesan
- 1/2 small onion, grated
- 1 large clove garlic, minced
- 1 egg
- 1 tsp red wine vinegar
- 1 tbs olive oil
- 1 tsp each salt + Italian herb blend
- 1/2 tsp each garlic powder + onion powder
- 3 shallots
- 2 tbs olive oil
- 1/2 tsp Italian herb blend
- salt, to taste
- 1/2 cup (56 g) shredded mozzarella
- 3 tbs shredded parmesan
- DIP: Lazy Tzatziki
Instructions
- Preheat oven to 400℉. Lightly drizzle or spray a 9×13" baking dish with olive oil.
- In a large bowl, mix the ground beef, breadcrumb, parmesan, onion, garlic, egg, red wine vinegar, olive oil, salt, Italian herb blend, garlic powder and onion powder with your hands until combined. Form medium sized balls and place them onto the baking dish, spaced out. Brush them with olive oil.
- In the same large bowl, toss together the zucchini, shallots, olive oil, Italian herb blend and salt until incorporated. Place on top of the meatballs and spread out evenly. Bake for 30-35 minutes uncovered. Top with mozzarella and parmesan. Bake for 5 more minutes or until melted. Serve with Lazy Tzatziki.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- You can use 1 medium red onion instead of shallot.
- You can use any ground meat you prefer, like chicken, lamb or turkey.
- Keep it even more low carb, sub in almond flour in place of the breadcrumbs.