Recipes and Cooking Chicken-Zucchini Meatball Subs 4.0 (4) 4 Reviews Pop a batch of chicken meatballs in the freezer so you're never more than minutes away from a hearty Italian dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 30, 2021 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 hoagie rolls, split 1 cup shredded mozzarella cheese, (4 oz.) 12 Chicken-Zucchini Meatballs 2 cup purchased marinara sauce ¼ cup shredded fresh basil Chicken-Zucchini Meatballs Nonstick cooking spray 1 cup finely shredded zucchini ¼ teaspoon salt 1 pound ground chicken 1 egg, lightly beaten ½ cup panko ½ cup grated Parmesan cheese 2 cloves garlic, minced 1 tablespoon chopped fresh parsley 2 teaspoon dried basil, crushed ¼ teaspoon crushed red pepper Directions Preheat oven to 425°F. Place rolls on a baking sheet. Sprinkle insides with 2 Tbsp. cheese each. Bake 5 to 8 minutes or until lightly toasted. Meanwhile, place meatballs and sauce in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 5 minutes (10 minutes if frozen) or until meatballs are heated through, stirring occasionally. Spoon meatballs and sauce onto toasted rolls. Top with remaining cheese. Bake 3 minutes more or until cheese melts. Top with basil. Chicken-Zucchini Meatballs Preheat oven to 350°F. Line a 15×10-inch baking pan with foil; coat with nonstick cooking spray. Line a colander with paper towels; add zucchini. Sprinkle 1/8 tsp. of the salt over zucchini. Let stand 20 minutes, pressing occasionally to remove moisture. In a large bowl combine zucchini, chicken, egg, panko, cheese, garlic, parsley, basil, crushed red pepper, remaining 1/8 tsp. of the salt. Shape rounded tablespoons of mixture into 20 meatballs; place in prepared pan. Bake 25 minutes or until cooked through (165°F). Double this recipe and freeze one batch for speedy 20-minute dinners like the meatball subs. Refrigerate in an airtight container up to 5 days or freeze up to 3 months. Rate it Print Nutrition Facts (per serving) 574 Calories 17g Fat 74g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 574 % Daily Value * Total Fat 17g 22% Saturated Fat 6g 30% Cholesterol 108mg 36% Sodium 1528mg 66% Total Carbohydrate 74g 27% Total Sugars 10g Protein 33g Vitamin C 7.4mg 37% Calcium 361mg 28% Iron 4.7mg 26% Potassium 880mg 19% Folate, total 34.3mcg Vitamin B-12 0.8mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.