Main mealLow carb, high fatBalancedMediterraneanPoultry€€
Juicy Oven-Baked Chicken and Zucchini Meatballs with Parmesan
Make light and juicy chicken meatballs with zucchini, packed with protein and fiber. A perfect choice for a healthy lunch or dinner that will delight the whole family.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Recipe
Per servingTotal
Calories:337.1 kcal1348.3 kcal
Protein:29.1 g116.5 g
Carbohydrates:12.3 g49 g
Fiber:1.3 g5.1 g
Water:169.2 ml676.6 ml
Fat:19 g76.1 g
Micronutrients
Sugar:0.8 g3.1 g
Saturated fat:5.9 g23.6 g
Cholesterol:164.8 mg659 mg
Sodium:636.2 mg2544.7 mg
Potassium:886 mg3543.9 mg
Calcium:163.6 mg654.2 mg
Iron:2.2 mg8.8 mg
Magnesium:48.8 mg195.3 mg
Zinc:2.9 mg11.6 mg
Phosphorus:367.8 mg1471.2 mg
Vitamin C:16.5 mg65.8 mg
Vitamin A:68.7 µg274.6 µg
Vitamin D:0.3 µg1.3 µg
Vitamin B12:1 µg4.1 µg
Instructions
- 1Grate the zucchini finely. Salt it and let it rest for 10 minutes, then squeeze it firmly with a kitchen towel to remove all excess liquid. This prevents the meatballs from becoming soggy.
- 2In a large bowl, combine the ground chicken, squeezed zucchini, egg, Parmesan, breadcrumbs, garlic, lemon zest, parsley, salt and pepper. Knead the mixture well with your hands.
- 3Preheat the oven to 200 °C. Line a baking tray with parchment paper. With moistened hands, shape smaller meatballs or balls and place them on the tray.
- 4Lightly brush the meatballs with olive oil. Bake for 20–25 minutes, until golden brown. You can carefully turn them halfway through the cooking time.
Nutritional benefits
Thanks to its high content of quality protein and low glycemic index, this dish supports muscle recovery and provides long-lasting fullness without a heavy feeling.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.