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Cheesy Zucchini Meatballs - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 4 1/2 cups grate Zucchini
  • 2 individual beat Egg
  • 1/3 cups Bread Crumbs, Whole Wheat
  • 1/3 cups Parmesan Cheese, Grated
  • 2 tablespoons chop Basil, Fresh
  • 2 teaspoons mince Garlic, Cloves
  • 1/2 teaspoons Salt
  • 1 1/4 cups dice Mozzarella Cheese

Serving Day Ingredients

  • 4 cups cook Spaghetti, Whole Wheat
  • 2 cups Pasta Sauce

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 3 meatballs
  • 464 Calories
  • 16g Total Fat
  • 7g Sat Fat
  • 0g Trans Fat
  • 144mg Cholesterol
  • 1206mg Sodium
  • 59g Total Carb
  • 7g Fiber
  • 14g Total Sugars (Includes 0g Added Sugars)
  • 24g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit 100 Days of Real Food for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix together the shredded zucchini, eggs, breadcrumbs, Parmesan, basil, garlic and salt.
  2. Take a handful of the zucchini mixture and place a cube of mozzarella in the middle. Squeeze it tightly and place on a parchment lined baking sheet. Repeat until all of the mixture has been used.
  3. Flash freeze.
  4. Divide frozen meatballs among indicated number of gallon bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place meatballs on a greased baking sheet.
  3. Bake for 14-16 minutes at 425 degrees.
  4. Serve over noodles with pasta sauce.

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