Chicken Zucchini Meatballs with Feta

45 Minutes

super easy


Why You’ll Love It 

Nutritious and healthy
Versatile and Customizable
Quick, Easy and Convenient
Recipe Cost Breakdown

   3 large organic zucchinis: $1.71 

   ½ cup cauliflower crunch, or traditional panko: $0.28

   1 ½ tsp cumin: $0.15

   1 large shallot: $0.43

   1 tsp red pepper flakes: $0.53

   1 lb ground chicken: $7.99

   2 tbsp fresh mint: $2.68

   2 tbsp fresh basil: $0.33

   ¼ cup extra virgin olive oil, plus more for cooking: $0.99

   3 tbsp fresh lemon juice: $0.48

   4 ounces feta: $3.49

   Total Cost: $19.06

What You’ll Need

Shop our kitchen essentials here!

No Reviews


Adjust Servings
3 large organic zucchinis
½ cup cauliflower crunch, or traditional panko
1 ½ tsp cumin
1 large shallot, halved and finely chopped
1 tsp red pepper flakes
1 lb ground chicken
2 tbsp fresh mint
2 tbsp fresh basil
¼ cup extra virgin olive oil, plus more for cooking
3 tbsp fresh lemon juice
4 ounces feta, crumbled

Nutritional Information

366 Calories
24g Total Fat
578mg Sodium
16g Total Carbs
3g Fiber
7g Sugar
19g Protein



Preheat the oven to 425 degrees Farhenheit. Chop 2 zucchinis into roughly ½ inch thick rounds, transfer to a plate, season generously with salt and set aside.
Mark as complete

Using the larger section of a standing box grater, grate the 3rd zucchini over a large mixing bowl. Chop shallot and add in half to the zucchini mixture; set the other half aside. Add in cauliflower crunch (or panko), cumin, ½ tsp red pepper flakes, ½ tsp salt, ground chicken, chopped basil and mint. Mix well with your hands to combine.
Mark as complete

Using a trigger release ice cream scooper, separate chicken zucchini mixture and transfer each to a baking tray topped with a lightly greased wire wrack (you don’t need the wire wrack but it helps reduce some of the fat content from the meatballs).
Mark as complete

Transfer meatballs to the oven and bake for 10 minutes.
Mark as complete

While meatballs are cooking, create the oil feta mixture in a smaller mixing bowl. Add ¼ cup extra virgin olive oil, the remaining chopped shallot, lemon juice, salt, remaining ½ tsp red pepper flakes and crumbled feta. Mix and set aside.
Mark as complete

Next, pat sliced zucchini dry with a paper towel to pick up some of the moisture that was released by the salt. Lightly coat with about 1 tbsp of extra virgin olive oil, season with salt and pepper and transfer to a smaller baking tray. After the meatballs have been cooking for 10 minutes, add in zucchini and bake both for another 10 minutes.
Mark as complete

Once meatballs and zucchini are both done, transfer to a large serving platter, drizzle with feta oil mixture, sprinkle with fresh herbs and serve with small side dish of remaining left over feta oil.
Mark as complete