These zucchini ricotta meatballs aren’t just for vegetarians. I make a pot of these for myself to enjoy and I’m fighting off all the meat eaters in my house who love them just as much as I do. They are so tasty and not at all difficult to make. You can serve them with your favorite marinara, but I made a batch of roasted tomato sauce from the cherry tomatoes from my garden and served them up with that. So good! . . . Zucchini Ricotta Meatballs with Roasted Tomato Sauce . . 4 medium sized zucchinis 1 large egg 1 cup ricotta cheese 1 1/4 cup panko bread crumbs 1/4 cup grated Parmesan cheese 1 tbls italian seasoning 1/4 cup parsley, chopped 3 tbls fresh basil, chopped 3 tablespoons fresh parsley, chopped 1/2 tsp salt 1 tsp pepper 1/4 tsp chili flakes 2 tbls olive oil 1 medium onion, chopped fine 2 cloves garlic, chopped marinara sauce Preheat the oven to 375F Trim the ends of each zucchini and use a box grater to shred into a large bowl. Squeeze the zucchini in a dish towel ...