Zucchini With Meatballs
Zucchini with meatballs offers a hearty, savory dish blending tender zucchini, flavorful meatballs, and a rich tomato broth. Perfect for a family dinner, it combines comforting flavors with fresh vegetables and a hint of herbs, making it a satisfying and balanced meal.
Ingredients
- 1 lb. ground beef ⓘ
- 1 c. soft bread crumbs ⓘ
- 1/4 c. chopped onion ⓘ
- 1/4 c. chopped celery ⓘ
- 1 1/2 tsp. Worcestershire sauce ⓘ
- 1 egg ⓘ
- 1 1/2 tsp. garlic salt
- dash of pepper ⓘ
- 1 pt. stewed tomatoes ⓘ
- 4 c. thinly sliced zucchini ⓘ
- 1 tsp. garlic salt ⓘ
- 1/2 tsp. oregano ⓘ
- 1/2 tsp. basil ⓘ
- 1 tsp. sugar ⓘ
- 1 (16 oz.) can beef broth ⓘ
Instructions
- Blend together beef broth and cornstarch.
- Stir the mixture into the zucchini and stewed tomatoes.
- Pour the broth mixture over the cooked meatballs.
- Continue baking for 10 to 20 minutes longer.
- Serve the dish over cooked rice or noodles.
Tips & Substitutions
For a lighter option, substitute ground turkey for ground beef. If you don't have fresh herbs, dried oregano and basil work well. To enhance flavor, add grated Parmesan cheese on top before baking. If you prefer a thicker sauce, mix a tablespoon of cornstarch with the broth before adding it to the dish. This recipe can be a quick meal if you prepare the meatballs in advance.
Serving Suggestions
Serve the zucchini and meatballs over cooked rice or noodles for a hearty meal. You can also pair it with a fresh salad or garlic bread to complement the flavors. A sprinkle of fresh parsley or basil on top adds a nice touch. This dish is a great way to incorporate vegetables and works well with other beef recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the zucchini and meatballs in a microwave-safe dish and heat on medium until warm, or reheat in a skillet over medium heat, adding a splash of beef broth to keep it moist. This dish also freezes well for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini With Meatballs contains roughly 645 calories, with 15g protein, 129g carbohydrates, and 10g fat. It is an excellent source of vitamin C (57% of the Daily Value), potassium (40% of the Daily Value), and iron (34% of the Daily Value). Note that it is relatively high in sodium, at 1939mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for the meatballs?
Yes, you can substitute ground turkey, chicken, or even plant-based meat alternatives if you prefer. Adjust the cooking time as needed, since different meats may require varying times to cook through.
What can I do if my sauce is too thin?
If the sauce is too thin, try simmering it on low heat for a few minutes to thicken. You can also mix a tablespoon of cornstarch with cold water and stir it into the sauce, cooking until it reaches your desired consistency.
Is there a way to make this dish vegetarian?
Absolutely! Replace the meatballs with a mixture of cooked lentils, beans, or a store-bought vegetarian meat substitute. You can also enhance the dish with additional vegetables like bell peppers or mushrooms for added flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).