Zucchini Chicken Meatballs

These zucchini chicken meatballs are a favorite kid-friendly pick for April because they pack in hidden nutrients while staying incredibly simple to prepare. They bake in just 15 minutes, making them a reliable high-protein staple that transitions easily from a classic pasta night with red sauce to a fresh mediterranean grain bowl. Whether you serve them with a side of grilled corn or a savory dipping sauce, they are a versatile meal prep win that holds up perfectly for busy weeknight reheating.

Full recipe by Jenn Lueke here.

Ingredients Needed:

dried basil (1 teaspoon)

dried oregano (1 teaspoon)

garlic powder (1/2 teaspoon)

medium zucchini (1)

ground chicken (1 pound)

almond flour (1/4 cup)

lemon zest (1/2 lemon)

cooked orzo or pasta (2-3 cups or 16 oz)

red sauce, optional (1 cup)

pesto, optional (1 cup)

Pantry staples: salt, black pepper, olive oil

Tips:

This dish makes amazing leftovers! Store it in an airtight container in the fridge for 3 to 4 days.