How to Make Incredible Chicken Meatballs with Your Summer Zucchini

INGREDIENTS

•  1 lb ground chicken
• 1 cup shredded zucchini
• 1 cup shredded parmesan cheese, divided
• 1/2 cup breadcrumbs
• 1 egg
• 4 garlic cloves, or 1 1/2 tsps garlic powder
• 3 tbsps fresh basil, chopped
• 1 1/2 tsps fresh oregano, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup mozzarella
• 1 cup marinara

DIRECTIONS

1. Preheat oven to 400F.
2. Shred/grate zucchini. Use a cheese grater or grater attachment on a food processor, and grate the zucchini for one packed cup of shredded zucchini. Place the shredded zucchini in a thin dish towel or double layer of thick paper towels, and squeeze as much moisture out as possible.
3. Mix the meatball filling: In a large mixing bowl, add the ground chicken, zucchini, fresh chopped basil & oregano, minced garlic, 3/4 cup parmesan cheese, egg, breadcrumbs, and salt & black pepper.
4. Form the meatballs: Use your hands to form the meatballs into about 2 Tablespoons in size (I like to use a cookie scoop for this step). Place them on a lightly greased sheet pan or line the pan with parchment paper.
5. Bake the meatballs: Then bake the meatballs for 20 minutes.
6. Bake the meatballs with sauce & cheese: When the meatballs are finished baking, prepare a baking dish with half the marinara spread on the bottom of the dish. Then add the meatballs. Top the meatballs with mozzarella, a generous spoonful of sauce, and parmesan cheese. Bake for 15 minutes, broil for the last minute on high to brown the cheese.
7. Serve: Then sprinkle with additional shredded parmesan and chopped fresh basil if desired, and serve!