VEGAN ZUCCHINI 'MEATBALLS

If you've got nonetheless to do any of the same zucchini recipes up to the current purpose, I’m aiming to say this one is perhaps my favorite. That’s excluding the muffins; I’m referring strictly to the savory recipes. Muffins can continually win as a result of they’re muffins.

So i actually, very white-haired the lasagna however to be honest it wasn’t one thing i'd build on a weekly basis. Why, you ask? as a result of I’m lazy. On the opposite hand, these vegetarian Zucchini “Meatballs” area unit waaaaay easier. They need but ten ingredients and twenty minutes to form, and every one you've got to scrub could be a bowl and a kitchen appliance. That’s the sort of formula i favor to possess on repeat.

I’ve seen a great deal of individuals specific annoyance by the utilization of meat-related words once touching on vegetarian food. i do know it doesn’t be to decision one thing that’s meatless meat however once individuals visit look for vegetarian recipes, they're additional probably to use those terms. Or that’s my suspicion, at least.

Anyway, let’s go back to to the balls. additionally to being fairly easy, they’re additionally packed choked with plant supermolecule and fiber, creating them a alimentary choice to wear the plan. you'll be able to even school assignment them earlier than time in order that they’re able to bake and serve on busy nighttime.

I like to eat them smothered with spaghetti sauce on prime of whole grain food (which brings the supermolecule to 25g per serving!) however be happy to substitute zucchini noodles if you’re wanting one thing lower in carbohydrates. as a result of there’s continually area for additional zucchini. ;)

INGREDIENTS:

• 1 (15-ounce) can chickpeas, drained and rinsed
• 3 garlic cloves
• 1/2 cup rolled oats*
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 tablespoons nutritional yeast
• juice of 1/2 lemon
• 1 cup shredded zucchini (about 1 large zucchini)
• 32 ounces marinara
• 8 ounces whole grain pasta

DIRECTIONS:

1. In the bowl of a food processor, combine the drained and rinsed chickpeas, garlic cloves, and rolled oats. Pulse for about 5-10 seconds, until finely chopped. When you press the mixture between your fingers, it should hold together. Transfer to a large bowl along with the dried herbs, salt, nutritional yeast, lemon juice and shredded zucchini. Do not use more than 1 cup of shredded zucchini. Stir together until well-combined. If the mixture is too wet to handle, add a little flour (you can grind extra oats into a flour) or nutritional yeast to help absorb excess moisture.
2. Preheat the oven to 375°F then line a baking sheet with parchment paper. Using your hands, scoop out on heaping tablespoon of the zucchini mixture at a time and roll into 12 separate balls. Arrange on the baking sheet a few inches apart then bake in the oven for 25 minutes. Meanwhile, cook pasta as directed.
3. Once the zucchini balls are light golden brown, remove them from the oven and set aside. Serve warm over cooked pasta with marinara sauce. Garnish with fresh basil and enjoy!

Recipe From : Making Thyme For Health