Zucchini-Balls and Linguine Marinara

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Zucchini-Balls and Linguine Marinara

Instead of beef or turkey to make meatballs, this vegetarian recipe uses zucchini. These are delicious served over linguine and marinara sauce.
Pin this to your board Nutritional Facts
Ready In 60 mins
Preparation 20 mins
Serves 6 people

Ingredients

  • 4 cups grated zucchini
  • 1 1/2 cups Italian seasoned breadcrumbs
  • 1 large egg
  • 3 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 2 tablespoons BUITONI Refrigerated Pesto with Basil (7 oz.)
  • 2 teaspoons dried oregano
  • 1 package BUITONI Refrigerated Linguine (9 oz.)
  • 3/4 cup BUITONI Refrigerated Marinara Sauce (15 oz.)

Directions:

PREHEAT oven to 375° F. Line a large baking pan with parchment paper.

WRAP grated zucchini in a clean dish towel; squeeze out as much moisture as possible. Place zucchini in a large bowl. Add breadcrumbs, egg, cheese, pesto and oregano; mix until completely combined. Form mixture into tablespoon-sized balls; place on prepared baking pan. Bake for 20 minutes; turn balls over and cook for an additional 20 to 25 minutes.

PREPARE pasta according to package directions while zucchini-balls are baking. Drain pasta; toss with marinara sauce. Place on a serving dish; top with zucchini-balls and sprinkle with additional cheese, if desired.

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