Description
Zucchini Meatball Subs are a vegetarian twist on the classic sub sandwich, featuring tender zucchini meatballs nestled in warm bread with marinara sauce and melted mozzarella.
Ingredients
Units
Scale
Zucchini Meatballs:
- 2 medium zucchini, grated
- 1 tsp salt (for draining zucchini)
- 1 cup breadcrumbs (Italian-style preferred)
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
- 1–2 tbsp olive oil (for baking or pan-frying)
For the Subs:
- 4 sub rolls or hoagie buns
- 1 1/2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil (optional)
Instructions
- Zucchini Meatballs: Place grated zucchini in a bowl, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess liquid. Combine zucchini with breadcrumbs, Parmesan, egg, garlic, oregano, basil, pepper, and parsley. Form into meatballs.
- Cooking: Bake meatballs at 400°F (200°C) for 18-22 minutes or pan-fry in olive oil until browned. Warm marinara sauce and coat meatballs. Fill sub rolls with meatballs, extra marinara, and mozzarella. Bake until cheese melts.
Notes
- You can customize the herbs and seasonings in the zucchini meatballs to suit your taste.
- Feel free to add more vegetables like bell peppers or onions to the meatball mixture for extra flavor.
- For a vegan version, substitute the Parmesan and egg with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 1160mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
