Zucchini Meatball Bake (Juicy & Cheesy)
Ingredients
- 2–3 medium zucchinis, cut into thick rounds
- 500 g ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 2–3 tbsp breadcrumbs
- 2 tbsp chopped parsley (or cilantro)
- 1 tsp paprika
- ½ tsp black pepper
- Salt to taste
- 1–2 tbsp olive oil
Cheese Topping
- 100 g mozzarella or any melting cheese, shredded
- Optional: 1–2 tbsp cream cheese or butter (for extra creaminess)
Optional Sauce (for baking)
- ½ cup tomato sauce or beef broth
Instructions
- Prep the zucchini
Lightly salt the zucchini rounds and rest 10 minutes. Pat dry. Brush with olive oil and place in a baking dish. - Make the meat mixture
In a bowl, mix ground beef, onion, garlic, egg, breadcrumbs, parsley, paprika, pepper, and salt until just combined. - Assemble
Shape the meat into thick patties/meatballs and place one on each zucchini round. Add a small spoon of cream cheese or butter on top if using. - Add sauce (optional)
Pour tomato sauce or broth around (not over) the zucchini to keep everything juicy. - Bake
Bake at 180°C (350°F) for 30–35 minutes. - Cheese it up
Sprinkle mozzarella on top and return to the oven for 5–10 minutes until melted and golden. - Serve
Finish with fresh herbs. Serve hot with rice, mashed potatoes, or a green salad.
Tips
- Swap beef for chicken or turkey if you like it lighter.
- Add chili flakes for a spicy kick.
- Air fryer option: 180°C for ~18–20 minutes, then add cheese for 3–4 minutes.