Easy Vegan Zucchini Lentil Meatballs (Healthy, High-Protein Recipe)

If you’re looking for a simple, nourishing, and satisfying plant-based dinner idea, these vegan zucchini lentil meatballs are exactly what you need. They’re crispy on the outside, tender on the inside, and packed with wholesome ingredients that come together beautifully.

This recipe is perfect for busy weeknights but also impressive enough to serve to guests. Plus, it’s a great way to use up zucchini and incorporate more legumes into your meals.

Why You’ll Love This Recipe

These lentil meatballs are:

• 100% plant-based
• Budget-friendly
• Packed with fiber and protein
• Easy to make with simple ingredients
• Versatile and meal-prep friendly

They pair perfectly with pasta, tomato sauce, or even tucked into a wrap or sandwich.

Serving Suggestions

Serve these zucchini lentil meatballs with a rich tomato sauce and your favorite pasta. For an extra boost of flavor, sprinkle with nutritional yeast and fresh basil.

They also work wonderfully as a snack, in wraps, or as part of a plant-based bowl.

Vegan zucchini and lentil meatballs

Ingredients

• 1 cup green lentils
• 1 small zucchini
• 1/2 cup rolled oats
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 tablespoon nutritional yeast
• Salt and pepper, to taste
• Breadcrumbs or flour (optional)
• Oil, for frying

Instructions

Grate the zucchini using the coarse side of a grater. Transfer it to a sieve, sprinkle with salt, and set aside to release excess moisture.

Cook the lentils according to the package instructions. Combine the cooked lentils with the oats, nutritional yeast, and spices, then blend until the mixture comes together.

Squeeze the excess liquid from the zucchini and add it to the mixture. Stir well. If the mixture is too wet, add breadcrumbs or flour to achieve a workable consistency.

Shape into small meatballs, coat lightly in breadcrumbs or flour, and fry in oil over medium heat until golden brown on all sides.

Enjoy!