Zucchini ‘Meatballs’ DF/GF Vegan

The best way to use up all those Zucchini from your garden is transform them! I have many favorite ways to cook zucchini, and most are vegan. One of my archived vegan recipes also was a hit, and not only uses zucchini, but also the eggplants that ripen at the same time: Eggplant & Zucchini Caponata

I have come up with a healthy, Vegan alternative to meatballs and pasta. This recipe uses no eggs or dairy and is baked rather than fried. So enjoy your abundant harvest!

Zucchini 'Meatballs' DF/GF and Vegan

Servings: 4-6
Time: 1 hour
Difficulty: easy
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Healthy, Dairy-Free recipe that helps you transform your zucchini harvest into an Italian favorite.

Recipe by Gourmetmarichef

Ingredients

1 c. shredded and drained zucchini (squeeze through a cheesecloth)
1 can of chickpeas, rinsed and drained
½ of a lemon, juiced
2 tbsp. nutritional yeast
½ tsp. Himalayan sea salt
2 finely chopped garlic cloves
½ c. rolled oats
1 tsp. each dried basil and oregano

Directions

Pre-heat oven to 350°

Place the drained chickpeas, garlic and rolled oats in a food processor and pulse until finely chopped. The mixture should hold together if you pinch a bit.
In a large mixing bowl, transfer the chickpea mix and add in the herbs, salt, nutritional yeast, shredded zucchini and lemon juice.
Gently stir until combined. If the mixture is too wet, you can grind a little more oats to a flour consistency and add it in.
Shape the mixture into small ‘meatballs’.
Place on a parchment paper lined baking sheet, leaving space between them.
Bake for 20 minutes, until they are mostly done. Flip them over and bake for another 5 minutes until they are golden brown.
After your pasta sauce is cooked and the heat is shut off, add in the zucchini ‘meatballs’. No further cooking is necessary or they will fall apart.
Very gently, place on pasta and serve. Add a sprinkle of nutritional yeast to your liking.