INSTRUCTIONS: Step 1: Heat the oven to 375°F. Step 2: Grease a baking sheet. Step 3: Place olive oil in a nonstick skillet over medium heat and add the garlic and sauté until golden. Step 4: Add the zucchini, season with pepper, and cook on high heat. You want to cook the zucchini until all of the water evaporates from the skillet. This should take about 7-8 minutes of time. Step 5: Drain the zucchini in a colander to get rid of excess water. Step 6: In large bowl add the Panko bread crumbs, egg, Romano cheese, and basil. Step 7: From the zucchini mixture, form roughly 16 meatballs by rolling tightly and placing them on the greased baking sheet. Bake about 20 to 25 minutes long. Step 8: Heat your sauce while the meatballs cook and add the meatballs when they are done.
1.5 cups of Gluten Free Italian panko bread crumbs
3 large eggs
Nutrition: 15 servings: 1 servings: 178 calories 17g protein 12g fat 1g net carbs
Step 1: Preheat oven to 375. Step 2: Mix all ingredients in a large bowl. Roll into 2oz round balls and place on a greased baking tray. Step 3: Cover the tray with foil and place in the oven for 20 minutes; after 20 minutes remove the foil and continue to bake for an additional 20 min or until cooked thoroughly.