pasta and zucchini meatballs in plate with cashew cheese sprinkled on top
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4.82 from 16 votes

Sneaky Zucchini Meatballs

Sneak in all the veggies with these super healthy, super tasty, zucchini meatballs. Baked, not fried and made using 100% wholesome ingredients.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Canadian, Italian
Servings: 4 Servings
Calories: 286kcal
Author: Rosa



  • 1 cup shredded zucchini approx 1 small zucchini
  • 1 cup shredded carrot approx 1 medium carrot
  • 1 13.5 oz can chickpeas drained & rinsed
  • 1/2 cup walnuts
  • 1/2 cup quick cooking steel cut oats or rolled oats
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1 tbsp tamari or soy sauce if not avoiding gluten
  • 1/2 lemon juiced


  • Preheat your oven to 400 degrees F and line a baking tray with parchment paper.
  • Add all the ingredients to a food processor and process until combined, but do not overprocess. Some chunkier pieces is totally fine.
  • Divide the mixture into 12 balls and place on your prepared baking tray. Bake for 30-35 minutes until edges are golden brown and meatballs are firm to the touch. Then remove from the oven and let rest for 5 minutes before serving with your favourite pasta and marinara sauce.


If you're avoiding nuts, you may sub the walnuts for pumpkin seeds with similar results.
Do not over process the mixture, you want the ingredients to combine, but leave some chunkier pieces for texture.
The serving size is for approx 3 balls, or 1/4 of the recipe.


Calories: 286kcal | Carbohydrates: 34g | Protein: 12g | Fat: 13g | Saturated Fat: 1g | Sodium: 543mg | Potassium: 423mg | Fiber: 9g | Sugar: 3g | Vitamin A: 5422IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 3mg