1/2
2/2
100%
1
By Wesley Perrett
Zucchini Meatballs with Couscous and Basil Oil
8 steps
Prep:10minCook:10min
Updated at: Tue, 08 Jul 2025 08:44:21 GMT
Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
49
High
Nutrition per serving
Calories756.2 kcal (38%)
Total Fat34.7 g (50%)
Carbs83.8 g (32%)
Sugars6.1 g (7%)
Protein26.4 g (53%)
Sodium1420 mg (71%)
Fiber9.3 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Zucchini Meatballs
1zucchini
medium
2cloves garlic
minced
1egg
lightly beaten
1 cupbreadcrumbs
¼ cupnutritional yeast
salt
to season
black pepper
to season
2 Tbspolive oil
Couscous
Sauce
To serve
Instructions
Zucchini Meatballs
Step 1
Grate zucchinis and place on some paper towel. Using the paper towel squeeze the grated zucchini until most of the excess moisture is removed.
Step 2
Place dried zucchini into a bowl, adding garlic, egg, breadcrumbs and yeast. Season with salt and black pepper. Give it a good mix.
Step 3
Form combined mixture into small balls, making about 8-10 depending on how large you want them to be.
Step 4
Heat olive oil in a large frying pan over medium heat. Add the meatballs and fry on all sides until golden brown (about 8-10 minutes).
Sauce
Step 5
Add all sauce ingredients into a blender and mix until smooth. Add additional oil if required to reach desired consistency.
Couscous
Step 6
Add dry couscous into a saucepan, then pour in the vegetable stock.
Step 7
Bring to a simmer until liquid has been absorbed, about 8-10 minutes.
Serve
Step 8
Divide couscous between bowls. Top with meatballs. Pour over the sauce and sprinkle with chilli flakes, if desired.
Notes
1 liked
0 disliked
Delicious
Easy
Moist
Under 30 minutes
