Zucchini Meatballs, the Easy Recipe

Crispy and tasty, zucchini meatballs are quick to prepare! Here is the recipe.

2 Extra Fresh Large AIA Eggs

4 zucchinis

100 g of grated Parmigiano Reggiano

Breadcrumbs

Oil for frying

Salt

Pepper

Description

Perfect for an appetizer or a delicious aperitif, zucchini meatballs are very easy to prepare! Cousins of the classic meatballs, zucchini meatballs will be a good opportunity to get children to eat vegetables.

Their fried version makes them crispy and tasty, but to have light zucchini meatballs, all you have to do is bake them in the oven. Choose fresh zucchini and not too large, so they are even sweeter and irresistible.

Procedure

Trim the zucchini and grate them finely in a colander. Once this operation is finished, put a weight on the zucchini, so they will lose part of their water and the meatballs will be more compact. Let them rest for 5 minutes.

Put the zucchini pulp in a bowl, add an egg, the Parmesan and adjust with salt and pepper. Mix everything and form small balls with your hands. Dip the zucchini meatballs in the beaten egg, in the breadcrumbs and fry them in boiling seed oil until they are golden and crispy.

Drain the zucchini and arrange them on the paper for fried food. Serve them hot accompanied by fresh mint leaves. For oven cooking the procedure is the same, you just have to bake them at 180°C for 10 minutes.

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