Ingredients
5
5 servings
- •4 zucchinis
- •1 tablespoon salt
- •1 large egg
- •1 cup ricotta cheese
- •1 cup bread crumbs
- •1 tablespoon italian seasoning
- •3 tablespoons fresh basil, chopped
- •3 tablespoons fresh parsley, chopped
- •1 teaspoon pepper
- •2 tablespoons olive oil
- •1 medium onion, diced
- •2 cloves garlic, chopped
- •4 cups cooked pasta
- •marinara sauce
Instructions
- Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
- Preheat the oven to 375˚F (190˚C).
- Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
- Bake for 30-40 minutes, or until browned, flipping halfway through.
- Serve over pasta with marinara sauce.
- Enoy!
Nutritional Facts
Per 5 servings
- Calories: 832
- Carbohydrate: 138g
- Fat: 16g
- Fiber: 8g
- Protein: 31g
- Sugar: 11g
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