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Zucchini-Parmesan “Meatballs” and Tomato-Garlic Linguine

Vegetarian zucchini and savory Parmesan meatballs served with warm Italian tomato-garlic linguine.
Difficulty: Medium
Time: 40-45 min
This dish is Vegetarian
Calories: 712 Fat: 13g Carbs: 86g Protein: 14g

“Meaty” Meatless Mondays, we’re ready for you!  Bound together with egg and panko, these light zucchini-based meatballs are amped up with Parmesan cheese and Italian seasonings.

Ingredients
Zucchini
Basil
Garlic
Panko Breadcrumbs
Italian seasoning
Diced tomatoes
Linguine
Egg
Parmesan
Featured Ingredient Partners:
Egg: Larry Schultz Organic Farm

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sauté “To jump”. To fry in a small amount of fat at high heat.
Simmer To stew gently below or just at boiling point.

What you need

Foil-lined baking sheet

Medium pot

Small pan

Box grater

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 375ºF. Bring 6 cups salted water to a boil in a medium pot. Wash and dry all produce. Remove stem from zucchini, shred using a box grater. Mince garlic. Mince shallot. Chop basil.

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Step 2: MAKE THE MEATBALLS

Heat 1 tsp. oil in small pan over medium heat. Add ½ the shallot, ½ the garlic and sauté 1 min until soft. Add zucchini and cook, stirring constantly until soft and remaining liquid has evaporated, about 5-7 min. Remove from heat and transfer to strainer. Strain, pressing to remove any excess liquid. Place in a bowl with panko, basil, egg, ½ the Italian seasoning, ¾ of Parmesan cheese, and a pinch of salt and pepper. Mix until well incorporated.

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Step 3: COOK THE PASTA

Add linguine to boiling water and cook until al dente, about 10-12 min. Strain and set aside. While the pasta is cooking start baking the meatballs.

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Step 4: BROWN THE MEATBALLS

Form 10-12 golfball-sized meatballs and place on a foil-lined baking sheet. Bake for 15-20 min until lightly browned.

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Step 5: MAKE THE SAUCE

In the same pan used for pasta heat, 1 Tbsp. oil over medium heat, add remaining shallot and garlic, sauté for 1-2 min. Add remaining Italian seasoning, diced tomatoes and 1 cup water. Bring to a boil and reduce to simmer. Simmer until liquid has reduced to half, season with a pinch of salt and pepper. Add linguine and toss until incorporated.

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Step 6: PLATE YOUR DISH

Add zucchini meatballs to linguine, toss gently. Divide pasta between two bowls and add remaining Parmesan cheese on top. Enjoy!