Zucchini Meatballs
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe taken from the book 'River Cottage. Food for Little Ones' by John Smith.
Ingredients
- Vegetable Oil - 1 fl oz
- Zucchini - 17.6 oz
- Lemon - ½ piece
- Chicken Egg - 1 piece
- Grated Parmesan cheese - 2 tablespoons
- Mozzarella Cheese - 2.5 oz
- Breadcrumbs - 1.8 oz
- Parsley - 0.2 oz
- Garlic - 1 clove
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 392°F. Grease a baking sheet with vegetable oil or line it with parchment paper.
Step 2
Place a large skillet over medium-high heat, heat the vegetable oil, and sauté the diced zucchini for about 10 minutes until they are soft. Let cool slightly.
Step 3
Mix the zucchini with the zest of half a lemon, the egg, grated Parmesan, diced mozzarella, breadcrumbs, parsley, and minced garlic. Season with salt and pepper to taste, keeping in mind that the cheese already contains salt.
Step 4
Roll the mixture into walnut-sized balls, place them on the baking sheet, and bake in the oven for about 15 minutes until golden brown.
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