Zucchini Meatballs

I can provide you with a basic recipe for delicious zucchini meatballs, with an Italian touch, as is in my nature as an expert in the cuisine of the beautiful country.

Ingredients

• Zucchini, about 400 grams
• 1 egg
• Breadcrumbs, as needed (just enough)
• Grated Parmesan cheese, about 50 grams
• Garlic, 1 clove (optional)
• Freshly chopped parsley, a bunch
• Salt and pepper, as needed
• Oil for frying or for baking

Preparation

1. Start by washing the zucchini well, then grate it with a large-hole grater.
2. Place the grated zucchini in a colander, press it with a spoon or your hands to remove excess water, and let it drain for a few minutes.
3. Transfer the grated zucchini to a large bowl and add the egg, breadcrumbs, grated Parmesan cheese, chopped garlic (if used), parsley, salt, and pepper to taste. Mix all the ingredients well until you have a homogeneous mixture.
4. If the mixture is too wet, you can add more breadcrumbs until you reach the desired consistency.
5. Form small meatballs with your hands, then roll them in breadcrumbs to cover them completely.
6. At this point, you can choose to fry the meatballs in abundant hot oil until golden or bake them in a 200 °C oven on a baking sheet lined with parchment paper for about 20-30 minutes, turning them halfway through cooking, until they are golden and crispy.
7. Serve them hot as an appetizer or main course, perhaps with a yogurt sauce or condiment of your choice.

Curiosity

Zucchini meatballs are a great way to get kids or those who usually snub vegetables to eat them. Healthy and economical, this dish can be customized with the addition of other vegetables or spices according to taste. Moreover, they are perfectly suited to be included in a vegetarian menu.