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Chicken-Zucchini Meatballs

Chicken-Zucchini Meatballs

I followed this recipe and quite honestly, these are some of the best meatballs I’ve ever had - HOWEVER, you’ll notice an * by the ingredient ground chicken…I didn’t have ground chicken handy, so I used a combination of ground meat and ground sausage = DELICIOUS…so, use what you have and what you like. Also, I omitted the crushed red pepper, so play around with this recipe and season to your own personal tastes - ENJOY!

Double this recipe and freeze one batch for speedy 20-minute dinners, like the meatball subs mentioned below this recipe.

Hands-on Time: 20 minutes

Total Time: 1 hour 5 minutes


1 Cup finely shredded zucchini

1 Pound ground chicken*

1 Egg, lightly beaten

1/2 Cup panko

1/2 Cup grated Parmesan cheese

2 Cloves garlic, minced

1 Tbsp chopped fresh parsley

2 tsp dried basil, crushed

1/4 tsp crushed red pepper (optional)

FIRST, Preheat your oven to 350 F and line a 15 x 10 inch baking pan with foil; coat with nonstick cooking spray.

SECOND, Line a colander with paper towels; add shredded zucchini; sprinkle 1/8 tsp salt over zucchini. Let stand 20 minutes, pressing occasionally to remove moisture. Don’t skip this step - follow it exactly - zucchini holds water and is in fact made up mostly of water, so it’s important to follow this step as stated.

THIRD, In a large bowl combine zucchini, chicken, egg, panko, cheese, garlic, parsley, basil, crushed red pepper (again, this is optional), and 1/8 tsp salt. Shape rounded tablespoons of mixture into 20 meatballs - OR, I have a Pampered Chef small scoop that I use and is PERFECT for this (in fact, this purchase is something I use most when baking and cooking)…at any rate, place your rounded meatballs onto your prepared pan and bake for 25 minutes or until cooked through (165 F)…Makes 20 (obviously).

MAKE-AHEAD TIP Refrigerate in an airtight container up to 5 days or freeze up to 3 months.

Chicken-Zucchini Meatball Subs (great for left-overs)


4 Hoagie rolls, split

1 Cup shredded mozzarella cheese (4 oz)

12 Chicken-Zucchini Meatballs

12 Cups of your favorite marinara sauce (Ragu will do in a pinch)

1/4 Cup shredded fresh basil

FIRST, Preheat oven to 425 F. Place rolls on a baking sheet. Sprinkle inside with 2 Tbsp cheese each. Bake 5 to 8 minutes or until lightly toasted.

SECOND, While your buns are toasting, place meatballs and sauce in a medium saucepan. Bring to boiling; reduce heat. Simmer uncovered 3 to 5 minutes (10 minutes if frozen) or until meatballs are heated through, stirring occasionally.

THIRD, Spoon meatballs and sauce onto toasted rolls. Top with remaining cheese. Bake 3 minutes more or until cheese melts. Top with basil. Makes 4 sandwiches (obviously).

I found this recipe in the Better Homes & Garden magazine, August 2018, Page 131

Photo courtesy of Conger Design via Pixabay

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