It’s too hot for heavy meals, and your oven shouldn’t be working overtime. When summer hits, light and veggie-packed dishes save the day—and these zucchini meatballs are the real MVP. Forget ground meat. With creamy cheese, crisp breadcrumbs, and a fresh herb dip on the side, this meatless twist will steal the spotlight at your table.
Ingredients:
2 medium zucchinis
7 oz ricotta cheese or cream cheese
2.8 oz plain breadcrumbs
2 oz grated Parmesan
1 large egg
1 1/4 cups uncooked rice
1 small onion, chopped
1 medium carrot, grated
2 cups water
1.8 oz Greek yogurt
1.8 oz mayonnaise
1 garlic clove, minced
Fresh dill, chopped
Salt and pepper, to taste
Olive oil for sautéing
Instructions:
Grate the zucchini, sprinkle with salt, and let sit for 10 minutes. Squeeze out the excess liquid.
In a bowl, combine the drained zucchini with ricotta (or cream cheese), breadcrumbs, Parmesan, egg, salt, and pepper. Mix well.
Line a baking tray with parchment paper. Shape the mixture into small balls and place them on the tray.
Bake at 400°F for about 30 minutes, or until golden.
For the rice, sauté chopped onion in a bit of olive oil, add grated carrot and rinsed rice. Pour in the water, cover, and cook on low heat for 25 minutes until tender.
For the sauce, mix Greek yogurt, mayonnaise, minced garlic, and chopped dill.
Serve the zucchini meatballs with rice and sauce, or just with a fresh salad.
