Baked Zucchini Meatballs

Baked zucchini meatballs are an ideal dish for those looking for something light and tasty. Here’s how to make them:

Ingredients

• 500 g of zucchini
• 100 g of breadcrumbs or panko
• 100 g of grated Parmesan cheese
• 1 egg
• 1 clove of garlic
• Salt and pepper to taste
• Chopped fresh parsley
• Extra virgin olive oil

Preparation

1. Wash the zucchini and grate them with a large-hole grater. Place them in a colander, sprinkle some salt and let them lose their water content for about 30 minutes, then squeeze them well.
2. In a bowl, combine the squeezed zucchini, breadcrumbs, Parmesan, egg, finely chopped garlic (you can omit it if you do not like it), chopped parsley, salt, and pepper according to your taste. Mix well until you have a homogeneous mixture.
3. Preheat the oven to 200 °C.
4. Form the mixture into balls, about the size of a walnut, and place them on a baking tray lined with parchment paper. Slightly flatten the meatballs to give them a somewhat flattened shape.
5. Brush the zucchini meatballs with a bit of extra virgin olive oil and bake in the oven for about 20 minutes, until they are golden and crispy.
6. Remove from the oven and serve hot or warm.

Curiosity

In Italy, meatballs are an extremely versatile dish that can be prepared with multiple ingredients, from meat to fish to legumes and vegetables, as in this case. Each region may have its variations, and zucchini meatballs fit into this tradition as a lighter version suitable for summer or for those following a vegetarian diet.