Zucchini Chicken Meatballs

I don’t think I’m the only one who has had an excess amount of zucchini laying around lately. And while I definitely don’t hate it, I’ve been trying to find new ways to use up that delicious, seasonal zucchini. These zucchini chicken meatballs are my latest creation that can be mixed together in minutes for an easy protein option. They bake for just about 15 minutes so they’re done quickly and can be used for all different meals. Try them on top of some cooked pasta with tomato sauce, make a grain bowl with roasted veggies, or enjoy them with a drizzle of barbecue sauce and grilled corn. These are also perfect for meal prep!

Zucchini Chicken Meatballs Ingredient Notes:

Ground chicken: Lean and mild in flavor, ground chicken is the perfect base for these meatballs. It’s high in protein and cooks quickly, making it ideal for a weeknight meal. The subtle flavor also allows the zucchini and herbs to shine through.

Zucchini: Grated and squeezed dry, zucchini keeps the meatballs tender and juicy without adding extra fat. It’s a great way to sneak in vegetables and boost fiber. Plus, it adds a touch of seasonal freshness to every bite.

Almond flour: Almond flour acts as a binder while keeping the recipe gluten-free and low in carbs. It gives the meatballs a light, moist texture. The mild nutty flavor pairs well with the other savory ingredients.

Dried herbs (basil + oregano): These pantry staples add instant Italian-inspired flavor to the mix. Basil brings a subtle sweetness, while oregano adds a slightly earthy and peppery note. Together, they deepen the savory profile of the meatballs without overpowering them.

Zucchini Chicken Meatballs

Recipe by Jenn Lueke

4.1 from 34 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

15

minutes

I don’t think I’m the only one who has had an excess amount of zucchini laying around lately. And while I definitely don’t hate it, I’ve been trying to find new ways to use up that delicious, seasonal zucchini. These zucchini chicken meatballs are my latest creation that can be mixed together in minutes for an easy protein option. They bake for just about 15 minutes so they’re done quickly and can be used for all different meals. Try them on top of some cooked pasta with tomato sauce, make a grain bowl with roasted veggies, or enjoy them with a drizzle of barbecue sauce and grilled corn. These are also perfect for meal prep! 

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Ingredients

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ground black pepper

• 1 medium zucchini

• 1 pound ground chicken

• 1/4 cup almond flour

• zest of 1/2 lemon

• for serving

• 2-3 cups cooked orzo (or 16 oz pasta)

• 1 cup red sauce, optional

• 1 cup pesto, optional

Directions

• Preheat oven to 400F and line a large sheet pan with parchment paper.
• Combine the dried basil, oregano, salt, garlic powder, and ground black pepper in a small bowl and set aside.
• Grate the zucchini (1 cup total) then place it in the center of a clean kitchen towel or set of paper towels. Gather the 4 corners securely into one hand while squeezing out as much liquid as possible with the other hand.
• Add the shredded zucchini, ground chicken, almond flour, lemon zest, and spice mix to a large bowl. Use a rubber spatula or clean hands to mix until evenly combined.
• Use a 2-tablespoon cookie scoop or a large spoon to drop 12-15 meatballs onto the prepared sheet pan. Lightly oil your hands and roll each scoop into a smooth meatball, then place black on the sheet pan, about 1 inch apart.
• Bake until the meatballs reach internal temperature of 165F, about 14 to 16 minutes. Cool on the sheet pan before serving or refrigerate for up to 4 days.

Notes

• Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months. 
• Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed. 

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