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    Home » Recipes » Mains

    Sneaky Zucchini Meatballs [Vegan+GF+Oil Free]

    Published: Aug 13, 2019 · Modified: May 25, 2020 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    5.8K shares
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    If you’re having trouble getting veggies into your little ones (or yourself), these sneaky zucchini meatballs are for you! Loaded with veggies, and 100% wholesome ingredients, these “meatballs” are just what your dinner menu needs.

    pasta and zucchini meatballs in plate with cashew cheese sprinkled on top

    Serve with whole grain pasta, or pasta of choice. Or serve them alongside some Zucchini Noodles (Zoodles) or Sweet Potato Noodles to really amp up your veggie intake.

    Meatballs are a classic Italian dish, and this veganized version will excite even your most traditional Italian grandmother.

    Get ready to be impressed!

    By the way, for even more impressive vegan dinner ideas, be sure to check out this collection when you’re done here. 😉

    pasta and vegan meatballs in plate with marinara sauce on top

    Why you’ll love these zucchini meatballs

    • They’re made using tons of healthy ingredients like zucchini, carrots and chickpeas, but more on that below.
    • Baked, not fried! To keep the healthy train going, these delicious bites are baked, rather than fried, with no oil required at all.
    • All you need is 15 minutes of hands on time preparing these bad boys, then stick them in the oven.
    • Kids LOVE these! That alone makes parents everywhere do a little happy dance.

    fork holding up a bite of meatball

    What’s so “sneaky” about them?

    As mentioned above, these zucchini meatballs have got a ton of healthy ingredients. Loaded with zucchini and carrot, providing vitamins and nutrients like Vitamin A, potassium, fiber, B6 and more!

    Plus, the base is made using chickpeas (no one will know!) for a healthy dose of plant protein and iron.

    As an added bonus, these “meatballs” are not only vegetarian but there’s no eggs or dairy so they are vegan friendly too.  And since there’s no bread crumbs or flour used here, but wholesome oats instead, they’re even gluten free eater safe. (Just make sure to grab certified gluten free oats, if needed)

    Lastly, there’s a fair bit of walnuts in here for additional protein and healthy fat!

    You and your kiddos will not taste the chickpeas or veggies in here, I promise.

    The predominant flavours in these zucchini meatballs are a delicious blend of Italian seasoning, and marinara sauce, if using.

    pasta and meatballs in plate with basil garnish

    Here’s what people are saying about these zucchini meatballs

    1. “My kids loved these! Thank you! Definitely adding this to the weekly rotation.” – Judy
    2. “Thank you! My kids and hubby loved these and asked when I’d be making them again.” – Sara
    3. “Delicious! We are slowly transitioning to more wfpb and this was perfect for dinner tonight! ‘Husband approved’, too! 🙂 Thank-you!” – Jill

    Trust the reviews, you’ve got to try these!

    How to make sneaky zucchini meatballs

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    To make this simple recipe, gather your base ingredients.

    carrots, zucchini, can of chickpeas, jar of walnuts and jar of oats on marble counter

    Shred the zucchini and carrots, and drain and rinse your can of chickpeas.

    Add the shredded veggies, chickpeas, oats and nuts, plus your seasoning, lemon juice and tamari to the bowl of your food processor. (photo 1)

    Process until combined, without over processing. Try leaving some chunkier pieces for the best meatball texture. (photo 2)

    Then scoop balls of the batter and shape your zucchini meatballs. You should get 12 in total. Then bake them to golden perfection. (photo 3)

    shredded veggies, chickpeas, oats and seasoning in food processor to make batter

    Once baked, serve your zucchini meatballs with your favourite pasta and marinara sauce, or make a meatball sub!

    Garnish with fresh parsley or basil, and a sprinkling of vegan parmesan cheese if you’d like.

    Now dig in! 🙂

    fork cutting through vegan meatball on bed of pasta

    How long do they keep?

    Your zucchini meatballs will keep refrigerated for 3-4 days.

    Just reheat in the oven or toaster oven. Or break them up in a skillet with some pasta and marinara sauce to make a bolognese type dish.

    You may freeze these raw or baked for up to 2 months.

    To freeze raw, do so in a single layer until solid. Then place them in an airtight container separating the layers with parchment paper. Thaw overnight in the refrigerator and bake when ready to cook them.

    To freeze them after baking, make sure they are completely cooled down to room temperature and freeze in an air tight container. Thaw and reheat in the oven or toaster oven.

    Can I make them nut free?

    Yes!

    I’m happy to report that these delicious zucchini meatballs taste just as great using pumpkin seeds to replace the walnuts. So if you’re facing a nut allergy, be sure to swap for pepitas instead.

    More veganized classic Italian dishes

    • Vegan Penne Alla Vodka [Healthier Than Grandma&’s!]
    • Instant Pot Mushroom Risotto
    • Vegan Gnocchi made from scratch!
    • Vegan Pasta e Fagioli
    • Pasta Aglio e Olio (Pasta w/ Garlic & Oil)
    • Seriously the BEST Vegan Lasagna

    These “meatballs” are so so good! They’re moist and full of flavour, and loaded with healthy ingredients. They’re baked, and not fried. Plus, they’re oil free, vegan and gluten free. And if I haven’t already mentioned, they are darn delicious!!

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    pasta and zucchini meatballs in plate with cashew cheese sprinkled on top

    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.
    4.96 from 42 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Course: Main Course
    Cuisine: American, Canadian, Italian
    Servings: 4 Servings
    Calories: 286kcal
    Author: Rosa

    Equipment

    Food Processor

    Ingredients

    • 1 cup shredded zucchini approx 1 small zucchini
    • 1 cup shredded carrot approx 1 medium carrot
    • 15 ounce can chickpeas drained & rinsed
    • ½ cup walnuts
    • ½ cup quick cooking steel cut oats or rolled oats
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1 teaspoon garlic powder
    • 1 tablespoon tamari or soy sauce if not avoiding gluten
    • 2 tablespoons lemon juice approx. half a large lemon
    Prevent your screen from going dark

    Instructions

    • 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 over process. 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.

    Video

    Notes

    For nut free: 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 great texture.
    Leftovers keep refrigerated for 3-4 days or frozen for up to 2 months.
    The serving size is for approx 3 balls, or ¼ of the recipe.

    Nutrition

    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
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    5.8K shares

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    1. Andrea

      May 01, 2022 at 12:49 pm

      5 stars
      These are fantastic! I also made a batch of smaller sized ones (24 instead of 12) and they were just as good. Perfect for appetizers too.

      Reply
      • Rosa

        May 02, 2022 at 8:20 am

        Thrilled you enjoyed Andrea. Thanks for the review. 🙂

        Reply
    2. Janice

      April 24, 2022 at 4:28 pm

      5 stars
      This is the 4th time I have made this dish. Simple, easy and simply delicious. Thank you.

      Reply
      • Rosa

        April 25, 2022 at 8:31 am

        Thrilled you’re enjoying these, Janice.

        Reply
    3. Carmen

      March 15, 2022 at 4:58 pm

      Very dry and no flavor.

      Reply
      • Rosa

        March 16, 2022 at 9:20 am

        Sorry you didn’t enjoy them. Since there are more than 30 five-star reviews, I’m wondering, did you change the recipe at all? Sometimes even a small change will alter the results.

        Reply
        • Patti

          August 09, 2022 at 7:31 pm

          What could i use instead of nuts or pepitas. I follow Esselstyn program

          Reply
          • Rosa

            August 11, 2022 at 9:09 am

            I’m not sure, I haven’t tested these without the nuts or pepitas.

            Reply
    4. Stacy

      February 03, 2022 at 4:04 pm

      5 stars
      Loved these. No substitutions needed. Even my grown son likes them. Easy to make too! Thanks.

      Can you freeze them before you cook them?

      Reply
      • Rosa

        February 04, 2022 at 8:25 am

        Thrilled you enjoyed these Stacy. Thanks for the review. 🙂
        See our freezing directions under the heading “How long do they keep?”

        Reply
    5. Thelma

      July 06, 2021 at 8:48 pm

      5 stars
      These look great and taste good, but I’d add onion and more salt and pepper. The Parmesan helped and overall I will absolutely make these again!

      Reply
      • Rosa

        July 07, 2021 at 9:51 am

        Glad you enjoyed Thelma. 🙂

        Reply
    6. Norma

      March 06, 2021 at 4:29 pm

      5 stars
      Omg, one of my favorite meatless foods. They are good hot with sauce and pasta or as an appetizer, dipped in sauce.

      Reply
      • Rosa

        March 07, 2021 at 6:45 am

        Thrilled to hear it Norma. Thanks so much for the review. 🙂

        Reply
    7. kathi

      January 31, 2021 at 9:31 am

      5 stars
      I am addicted to these. I am making them again today, my husband who is a meat eater loves them.

      Reply
      • Rosa

        January 31, 2021 at 10:35 am

        Thrilled to hear that Kathi! Thanks so much for taking the time to leave a review. 🙂

        Reply
    8. Mary Pat Allen

      January 16, 2021 at 8:35 pm

      5 stars
      Made these tonight- they were yummy! My bf had them on spaghetti. I put mine in a tortilla with spinach vegan lemon pepper dressing. They were quick to make, too!

      Reply
      • Rosa

        January 17, 2021 at 10:20 am

        Thrilled you both enjoyed Mary. Thanks very much for taking the time to leave your feedback. 🙂

        Reply
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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Always made using wholesome ingredients, and under 400 calories per serving. Occasional cheat days included. 😉

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