How to Make Incredible Chicken Meatballs with Your Summer Zucchini
How to Make Incredible Chicken Meatballs with Your Summer Zucchini
Learn how to make chicken parmesan meatballs with summer zucchini! These tender chicken meatballs have all the classic flavors of chicken parm but in meatball form. They are cheesy, flavorful, and loved by everyone!


  •  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


  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!


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