Ingredients
cooking spray
1tspolive oil
2clovesgarlic,crushed
1¼lbszucchini,unpeeled, grated
½tspkosher salt
⅛tspblack pepper
3tbspbasil,chopped, plus leaves for garnish
1cupItalian seasoned breadcrumbs
1large egg,beaten
¼cupPecorino Romano cheese,(1 oz), freshly grated, plus more for serving
2cupsquick marinara sauce,or jarred
ricotta cheese,part skim, for serving, optional
Preparation
Heat the oven to 375 degrees F. Spray a large rimmed baking sheet with cooking spray.
Place the olive oil in a large nonstick skillet over medium heat. When hot, add the garlic and saute for about 30 seconds until golden.
Add the zucchini, season with salt and pepper, and cook on high heat for 5 to 7 minutes until all the water evaporates from the skillet.
Transfer to a colander to get rid of any excess water. Then move to a large bowl along with the bread crumbs, beaten egg, Romano cheese, and chopped basil.
Form the zucchini mixture into 16 balls about 1 ounce each, rolling tightly, then transfer to the prepared baking sheet.
Spray the top and bake for about 20 to 25 minutes until firm and browned.
Heat the sauce in a large deep skillet for about 4 to 5 minutes to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes.
Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese if desired.
