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Quinoa Zucchini Vegetarian Meatballs

Meatless meatballs made with quinoa and zucchini.
Prep Time30 mins
Cook Time25 mins
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: sliders, vegetarian, vegetarian meatballs, vegetarian sliders
Servings: 4
Calories: 230kcal
Author: destinationmoderation


  • 2 cups cooked quinoa
  • 4 ounce zucchini weight once drained
  • 1/4 cup parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh basil
  • 2 cloves garlic minced
  • 1 teaspoon onion powder
  • 2 eggs
  • 1/2 cup breadcrumbs
  • 1 jar pasta sauce optional
  • 12 slider buns optional
  • 1 cup mozzarella cheese optional
  • 1 tablespoon olive oil optional
  • chopped parsley optional


  • Preheat oven to 350 degrees F.
  • Prepare the zucchini by shredding it using the large slots of a box grater. Place zucchini shreds in either paper towels or a clean dish rag and squeeze out water. Weight after water has been removed should be around 4 ounces.
  • In large bowl, combine cooked quinoa, drained zucchini, parmesan cheese, bread crumbs, rosemary, basil, garlic, onion powder and eggs. Mix thoroughly.
  • Spray baking sheet with oil. Using a spoon or scoop, scoop 1 ounce (2 tablespoons) sized portions of mixture and roll into a ball and place on sheet. Recipe should make 12 meatballs. Bake meatballs for 20-25 minutes.
  • Remove meatballs from oven and serve as desired. If making meatball sliders, toss in marinara sauce and place meatballs onto slider buns. Top with mozzarella cheese and replace top layer of buns. Brush top with olive oil and parsley and bake 10 minutes or until cheese is melted.


Cook quinoa in vegetable broth for best flavor.
1 medium sized zucchini should make ~ 4 ouncesĀ 
Nutrition facts based on 3 meatballs per serving