Capellini with Zucchini Meatballs
Author: Samantha Goren, RD
  • CourseMain Dish
Ingredients
  • 2-3cups large zucchinis3 cups packed, strained zucchini
  • 1cup breadcrumbsregular or panko
  • 3cloves garlicminced
  • 2 eggs
  • 3/4cup shredded mozzarella
  • 1/3cup freshly grated parmesan
  • Salt & pepperto taste
  • 500g capellini noodles
  • 1 jar of your favourite marinara sauceI love to use White Linen from Costco
Instructions
  1. Preheat oven to 425 degrees F and boil water in a pot.
  2. Line 2 baking sheets with parchment paper.
  3. Cook pasta to al dente, strain and set aside.
  4. Grate zucchini with a cheese grater or chop in food processor – it doesn’t matter. I prefer to use the food processor to save time.
  5. Strain zucchini using a dish towel or cheese cloth. Add zucchini to cloth, wrap up and squeeze as much of the liquid out as possible.
  6. Once finished, measure out 3 cups of packed zucchini and pour into a large bowl.
  7. Add all of the other ingredients and mix until combined. You may want to use your hands to get it mixed well.
  8. Using your hands, form 1.5 inch balls. I recommend forming them very gently, don’t roll or over work. They don’t have to be perfect. Optional: using finger, make a hole in center of each ball, add a small piece of mozzarella and roll ball back up.
  9. Place zucchini balls on cookie sheets, and baked for 15-20 min, until slightly golden on top.
  10. Serve by placing noodles on dish, top with zucchini balls and then top with sauce.
Recipe Notes

If you are trying to “hide” the zucchini from your kids, you could peel the zucchinis and then use food processor so that there is no visible vegetable. Can be stored in refrigerator for 3-4 days or in freezer for 1 month.