Easy Cheesy Chicken Zucchini Meatballs
- May 14, 2026
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These chicken and zucchini meatballs are a meal prep staple. Made with just a few key ingredients, these meatballs are great on salads, sandwiches, pastas, grain bowls and more. You just need 30 minutes to enjoy this delicious zucchini meatballs recipe.
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These Chicken Zucchini Meatballs are such a hit in our house. I just can’t stop making them for an easy lunch option to just reheat and pair with anything.
I’ve enjoyed them with spaghetti and red sauce, and paired with couscous, chickpeas, spinach and red sauce – so good. I’m convinced these chicken meatballs with zucchini pair well with everything, from pasta to grain bowls to salads.
I love adding shredded veggies to meatballs – it’s such a great opportunity. When my kids were younger, I made these pumpkin chicken meatballs often, and they use shredded carrots.
Not only does the zucchini add more nutrition, but it also offers a great chance to expose your kids to new veggies. If they’re older, have them help you shred the zucchini to see it used in new ways.
Another fun hidden zucchini recipe is these gluten free chocolate zucchini muffins.
Another favorite is these baby led weaning meatballs, which use ground turkey and mashed sweetpotato. So many options!
Why You’ll Love Chicken and Zucchini Meatballs
- No taste of veggies – The zucchini sneaks right in – just like these pumpkin zucchini muffins or salmon zucchini fritters.
- Easy meal prep protein – Meatballs are one of my favorite versatile proteins – add them to salads, grain bowls, pastas, sandwiches, etc. It’s a nice change of pace from a deli sandwich!
- Family friendly meal – The whole family will love these zucchini chicken meatballs. I like to tell kids that the zucchini adds some green Hulk magic.
- Ready in 30 minutes – 30 Minute dinners are always important for those busy and chaotic weeknights. Most of our recipes are ready in under 30 minutes!
Notes About Ingredients
You only need a few simple ingredients for this chicken meatball recipe. Here are some of the key notes.
- zucchini – Zucchini can come in different sizes, so I prefer to just measure 1 1/2 cups after shredding. I love to shred zucchini with a box grater because it’s quick, easy and simple to clean. If you don’t have zucchini, you can substitute shredded carrots.
- ground chicken – I’ve tested these zucchini meatballs with both ground chicken and ground turkey and both are equally delicious!
- panko – I love panko and always have some on hand, but Italian breadcrumbs or gluten-free breadcrumbs also work fine.
- shredded cheese – I prefer Parmesan or mozzarella. I used a pre-shredded cheese to save time, but grating your own is preferred.
- fresh basil or parsley – Optional topping, but adds additional flavor and makes the dish look fancy!
How to Make Cheesy Chicken Zucchini Meatballs
Preheat your oven to 375 degrees F. While the oven is preheating, shred your zucchini.
Then, you want to let the zucchini sit out for 5-10 minutes to dry out slightly. You can even sprinkle some salt on it to speed up the drying process.
After 5-10 minutes, I’ll “wring out” the shredded zucchini in a dishcloth over the sink to remove any excess water.
Next, add the zucchini along with all of the other ingredients to a large mixing bowl and mix well.
Hot Recipe Tip
You can bake the meatballs or cook on the stove. I prefer to bake them (because that means less standing at stove), but if you want to cook on stove, cook for 10-15 minutes, turning occasionally, or until browned all around.
You’ll know your meatballs are done when they are golden brown on the outside.
Storage + Tips for Success
Here are some tips that I recommend for the best outcome:
- After shredding the zucchini, add a pinch of salt to it as it dries on the towel. This will help it dry out quicker.
- When wringing the zucchini out, it helps to do it in a dish cloth or a few paper towels over the sink.
- Store your meatballs in the fridge for up to 4-5 days. You can also freeze them for up to 3 months and reheat in the microwave or oven. I love to freeze in a stasher bag.
TRY some of these other MEATBALL RECIPES
Easy Cheesy Chicken Zucchini Meatballs
Ingredients
- 1 ½ cup grated zucchini about 1 large zucchini
- 1 lb. ground chicken or turkey
- 1 egg
- 1/2 cup plain breadcrumbs or panko
- ½ cup shredded cheese I used Parmesan
- 3/4 teaspoon garlic powder
- 1 tsp Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Basil or parsley for topping
Instructions
- Preheat oven to 375 degrees F.
- Using a box grater, grate your zucchini onto a few layered paper towels or a dish towel. Spread your grated zucchini out in an even layer and let sit for 5-10 minutes (see notes*). Then, wring out your dish towel or paper towels over the sink to remove any remaining excess moisture from the zucchini.
- Add your ground chicken to a large mixing bowl. Add the egg, breadcrumbs, shredded cheese, garlic powder, Italian seasoning, salt and black pepper.
- Fold in the zucchini (after letting it dry slightly and squeezing excess water out), and mix everything together really well.
- Form the batter into meatball shapes (about 1-2 inches each) and place on a baking sheet with parchment paper. I love to use a cookie scooper so I don’t have to do this with my hands and the meatballs are the same size. ** I like to sprinkle some breadcrumbs on top right before baking.
- Bake for 25-30 minutes (flipping halfway), or until meatballs are fully cooked and reach 165 degrees internally.
Notes
Nutrition
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