Learn how to make chicken parmesan meatballs with summer zucchini. These tender, cheesy meatballs capture the classic chicken parmesan flavors in a quick, family-friendly format.
With zucchini coming in from the garden, this chicken parmesan meatball recipe has become a weeknight favorite. It keeps the familiar ingredients you love—breadcrumbs, parmesan, marinara, and mozzarella—while adding shredded zucchini for moisture and a subtle vegetable boost. The zucchini melts into the meat so well that picky eaters rarely notice it, making these meatballs an easy way to add extra veggies to dinner.
Key Ingredients
Use quality ingredients for the best flavor. Below are the main items you’ll need:
- Ground chicken: the base of the meatballs—lean and mild in flavor.
- Zucchini: summer zucchini adds moisture and a bit of nutrition without overpowering the dish.
- Garlic: fresh garlic is recommended for bright flavor; garlic powder may be used in a pinch.
- Breadcrumbs: help bind the meatballs and give structure—use homemade or store-bought.
- Parmesan: freshly grated parmesan adds savory depth and moisture.
- Basil & oregano: fresh herbs elevate the flavor—use fresh rather than dried when possible.
- Egg: binds the mixture.
- Marinara: a good-quality marinara provides the classic tomato flavor for baking.
- Mozzarella: for melting on top and delivering that cheesy finish.
How to Make Chicken Parmesan Meatballs with Zucchini
- Grate and drain the zucchini. Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a thin dish towel or several layers of paper towels and squeeze out as much liquid as possible.
- Combine the meatball mixture. In a large bowl, mix ground chicken, the drained shredded zucchini, breadcrumbs, egg, fresh chopped basil and oregano, grated parmesan, minced garlic, salt, and pepper. Mix gently until just combined—avoid overworking the meat to keep meatballs tender.
- Form the meatballs. Portion the mixture into even pieces (about 2 tablespoons each) and roll into balls. Using a cookie scoop makes this quick and helps ensure even cooking. Place meatballs on a lightly greased sheet pan or parchment-lined tray.
- Bake the meatballs. Bake at 400°F for 20 minutes, until cooked through.
- Assemble with sauce and cheese. Spread half of the marinara in the bottom of a baking dish, add the baked meatballs, spoon remaining marinara over them, then top with shredded mozzarella and the remaining parmesan.
- Bake to finish. Bake at 400°F for 15 minutes, then broil for about a minute if you want the cheese browned and bubbly. Garnish with additional chopped basil and grated parmesan before serving.
Tips for Success
- Remove excess moisture from zucchini. Zucchini is high in water, so squeezing out as much liquid as possible prevents watery meatballs and helps the mixture bind properly.
- Measure for even meatballs. A cookie scoop or measuring spoon helps make uniform meatballs that cook evenly.
- Use freshly grated parmesan. Fresh parmesan adds more flavor and moisture than the pre-shredded varieties.
- Prefer fresh herbs. Fresh basil and oregano give the brightest flavor—reserve dried herbs only if fresh aren’t available.
- Make it gluten-free if needed. Swap in gluten-free breadcrumbs or use a homemade breadcrumb made from gluten-free bread.
Frequently Asked Questions
Can these be made in advance? Yes. Bake the meatballs ahead of time and complete the sauce-and-cheese step when you’re ready to serve.
Can I freeze them? Yes. Freeze cooled meatballs in a freezer-safe container or bag for up to two months. Thaw overnight in the fridge and reheat in sauce with cheese until warmed through and the cheese is melted.
How long do leftovers last? Store in an airtight container in the refrigerator for up to five days.
What to Serve Them With
- Pasta. Serve over your favorite pasta—regular, whole-grain, or gluten-free—or for a low-carb option, pair with zucchini noodles.
- Salad. A bright summer salad complements the rich, cheesy meatballs nicely.
- Bread. Serve with Italian bread for dipping in sauce or to make a hearty meatball sub.
Similar Recipes to Try
If you enjoy these chicken parmesan meatballs, try other chicken meatball recipes such as chicken piccata meatballs or classic Italian-style meatballs. If you like zucchini, consider recipes like zucchini lasagna, zucchini “meatballs,” or zucchini rollatini.
Recipe
Chicken Parmesan Meatballs with Zucchini
Serves: 16 meatballs • Prep time: 15 mins • Cook time: 35 mins • Total time: 50 mins
Ingredients
- 1 lb ground chicken
- 1 cup shredded zucchini (well drained)
- 1 cup shredded parmesan cheese, divided
- 1/2 cup breadcrumbs
- 1 egg
- 4 garlic cloves, minced (or 1 1/2 tsp garlic powder)
- 3 tbsp fresh basil, chopped
- 1 1/2 tsp fresh oregano, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup mozzarella
- 1 cup marinara sauce
Instructions
- Preheat oven to 400°F (200°C).
- Shred and drain zucchini: pack about one cup of shredded zucchini, then squeeze out excess moisture using a thin dish towel or paper towels.
- In a large bowl, combine ground chicken, drained zucchini, 3/4 cup parmesan, egg, breadcrumbs, garlic, basil, oregano, salt, and pepper. Mix until just combined.
- Form the mixture into meatballs about 2 tablespoons each and place on a lined or lightly greased sheet pan.
- Bake for 20 minutes, until cooked through.
- Spread half the marinara in a baking dish, arrange meatballs on top, spoon remaining marinara over them, then sprinkle with mozzarella and the remaining parmesan.
- Bake for 15 minutes at 400°F, then broil for 1 minute if you want the cheese browned. Garnish with chopped basil and extra parmesan, then serve.
Notes
Use fresh herbs for the best flavor. To make gluten-free, swap breadcrumbs for a gluten-free variety. Freshly grated parmesan improves texture and taste compared with pre-shredded cheese.
Nutrition (approximate per meatball)
Calories: 94 kcal • Carbohydrates: 4.4 g • Protein: 9.1 g • Fat: 4.4 g • Sodium: 302 mg