zucchini parmesan chicken meatballs // cait's plate

zucchini parmesan chicken meatballs

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 - 15 meatballs (depending on size) 1x
  • Category: Dinner


these easy zucchini parmesan chicken meatballs come together quickly and are so tender thanks to the addition of the zucchini!



  • 1 lb. ground chicken breast
  • 1/2 cup panko bread crumbs
  • 2 cloves of garlic, minced
  • 1 egg
  • 1 dollop of marinara sauce
  • 1/4 cup fresh parmesan cheese, shredded
  • 1 cup zucchini, finely grated and rung out in a cheese cloth
  • 12 teaspoons oregano
  • Salt and pepper to taste
  • Optional toppings: marinara sauce and shredded mozzarella cheese


  1. Add chicken, bread crumbs, garlic, eggs, marinara, salt and pepper to a large mixing bowl stirring to combine well (I wear gloves and just use my hands). Add in parmesan and zucchini tossing gently to combine.
  2. Add water to a large saute pan with high sides (about 2/3 or 3/4 of the way full).
  3. Using a large cookie scoop (or just a large spoon), scoop out a tablespoon or two and roll into a ball. Place into the saute pan filled with water. Repeat until all the chicken mixture has been rolled into balls.
  4. Bring the water to a boil, cooking the meatballs for about 5-8 minutes, then flipping and cooking another 5 minutes on the other side (or until a meat thermometer reads 160 degrees F).
  5. Using a slotted spoon, scoop meatballs out of the water and serve over spiralized zucchini or whole grain spaghetti. Top with marinara and mozzarella cheese.

Keywords: zucchini, chicken, parmesan, meatballs

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