Servings: 4 • Size: 4 meatballs • Old Points: 5 pts • Points+: 7 pts
Calories: 259 • Fat: 12 g • Carb: 30 g • Fiber: 6 g • Protein: 10 g • Sugar: 9 g
Sodium: 1182 mg • Cholesterol: 52 mg
- cooking spray
- 1 tsp olive oil
- 2 garlic cloves, crushed
- 1 1/4 lbs unpeeled zucchini, grated
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 3 tbsp chopped basil, plus leaves for garnish
- 1 cup Italian seasoned breadcrumbs
- 1 large egg, beaten
- 1 ounce (1/4 cup) Pecorino Romano cheese, freshly grated, plus more for serving
- Basil Almond Pesto Sauce
- Pasta for serving or serve alone!
Place the olive oil in a large nonstick skillet over medium heat. When hot add the garlic and saute until golden, about 30 seconds. Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet, 5 to 7 minutes. Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, beaten egg, Romano cheese and chopped basil.
Form the zucchini mixture into 16 balls about 1 oz each, rolling tightly and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 to 25 minutes.
Serve on top of pasta or serve alone!