Learn how to make chicken Parmesan meatballs with summer zucchini. Tender, cheesy, and full of classic chicken Parmesan flavor, these meatballs come together quickly and make a perfect weeknight dinner.
With summer zucchini coming in from the garden, these chicken Parmesan meatballs are a delicious way to use it. This version keeps the familiar flavors—breadcrumbs, Parmesan, garlic, fresh herbs, marinara, and mozzarella—while folding in shredded zucchini for moisture and a subtle veggie boost. The zucchini blends into the mixture so well that picky eaters often don’t notice it, making this a family-friendly, kid-approved meal.
Key Ingredients
Here are the main ingredients you’ll need for this recipe.
Ground chicken: The base for the meatballs—ground chicken keeps them light and tender.
Zucchini: Summer zucchini adds moisture and some added nutrients; be sure to drain it well.
Garlic: Fresh garlic gives the best flavor, though powdered garlic can be used if needed.
Breadcrumbs: Help bind and give structure to the meatballs; use homemade or store-bought.
Parmesan: Freshly grated Parmesan adds flavor and moisture—avoid pre-shredded if possible.
Basil & oregano: Fresh herbs brighten the flavor—use fresh over dried for best results.
Egg: Acts as a binder to hold the meatballs together.
Marinara: A good-quality marinara complements the meatballs; use your favorite jarred sauce or homemade.
Mozzarella: For a melty, cheesy topping when baking the meatballs in sauce.
How to Make Chicken Parmesan Meatballs with Zucchini
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1
Grate and drain the zucchini. Shred the zucchini with a box grater or food-processor attachment. Place the shredded zucchini in a thin dish towel or several paper towels and squeeze out as much liquid as possible.
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2
Combine the filling. In a large bowl mix ground chicken, squeezed zucchini, breadcrumbs, egg, fresh chopped basil and oregano, grated Parmesan, minced garlic, salt, and pepper. Mix gently until just combined.
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3
Form the meatballs. Portion the mixture into roughly 2-tablespoon balls (a cookie scoop is helpful) and place them on a lightly greased or parchment-lined sheet pan.
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4
Bake the meatballs. Bake at 400°F for about 20 minutes, until cooked through.
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5
Assemble with sauce and cheese. Spread half the marinara in a baking dish, arrange the baked meatballs on top, spoon more sauce over them, then add mozzarella and a sprinkle of Parmesan.
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6
Bake again until bubbly. Bake at 400°F for 15 minutes, then broil for about a minute to brown the cheese. Garnish with fresh basil and extra Parmesan, if desired.
Tips for Success
Remove excess moisture from the zucchini. Zucchini contains a lot of water; squeezing it well prevents watery meatballs and helps them hold their shape.
Use a cookie scoop for uniform meatballs. A scoop ensures consistent size so the meatballs cook evenly.
Choose fresh Parmesan. Freshly grated Parmesan melts better and adds more flavor and moisture than pre-shredded cheese.
Prefer fresh herbs. Fresh basil and oregano deliver a brighter, more authentic flavor than dried herbs.
Make it gluten-free if needed. Swap in gluten-free breadcrumbs or make your own from GF bread to keep the recipe gluten-free.
Frequently Asked Questions
Can they be made in advance? Yes. Bake the meatballs ahead of time, then assemble with sauce and cheese and bake again when you’re ready to serve.
Can I freeze them? Yes. Freeze fully cooked meatballs in a freezer-safe container for up to two months. Thaw overnight in the fridge, then reheat in sauce at 400°F until hot and the cheese is melted and bubbly.
How long do leftovers last? Store leftovers in an airtight container in the refrigerator for up to five days.
What to Serve Them With
Pasta. Serve with your favorite pasta—whole-grain, regular wheat, gluten-free, or zucchini noodles for a low-carb option.
Salad. Pair with a bright Italian-style salad or a simple green salad to balance the richness.
Bread. Crusty Italian bread is great for dipping in the sauce or making a meatball sub.
Similar Recipes to Try
If you enjoy these chicken Parmesan meatballs, try other chicken meatball recipes or zucchini-forward dishes for more inspiration.
Chicken Parmesan Meatballs with Zucchini
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Ingredients
- 1 lb ground chicken
- 1 cup shredded zucchini
- 1 cup shredded parmesan cheese, divided
- 1/2 cup breadcrumbs
- 1 egg
- 4 garlic cloves, or 1 1/2 teaspoons garlic powder
- 3 Tablespoons fresh basil, chopped
- 1 1/2 teaspoons fresh oregano, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mozzarella
- 1 cup marinara
Instructions
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Preheat oven to 400F.
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Shred and drain the zucchini. Grate zucchini until you have one packed cup, then squeeze out as much moisture as possible using a thin dish towel or paper towels.
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Mix the filling. In a large bowl combine ground chicken, zucchini, chopped fresh basil and oregano, minced garlic, 3/4 cup Parmesan, egg, breadcrumbs, salt, and pepper. Mix gently to combine.
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Form meatballs. Portion into 2-tablespoon sized balls (a cookie scoop works well). Place on a lightly greased or parchment-lined sheet pan.
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Bake. Bake meatballs for 20 minutes at 400°F.
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Finish with sauce and cheese. Spread half the marinara in a baking dish, add the baked meatballs, spoon more sauce over them, top with mozzarella and remaining Parmesan. Bake 15 minutes, then broil 1 minute to brown the cheese.
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Serve. Garnish with extra Parmesan and chopped fresh basil if desired and serve hot.
Notes
Make it gluten-free. Substitute gluten-free breadcrumbs or make breadcrumbs from GF bread to keep the recipe gluten-free.