You Can Always Count On Zucchini
Going to the grocery store right now is a challenge as I have told you in a previous post. Lots of stuff is not available but one thing that I can always count on is zucchini, that ever faithful vegetable that can be cooked so many ways. One of my most requested recipes is for these zucchini meatballs and even kids who gag at the thought of eating a vegetable, like these. Give them a try!
2 medium size zucchini, shredded on the largest hole on a stand cheese grater
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1-1/4 cups fresh bread crumbs
1/2 cup minced fresh Italian parsley leaves
1 teaspoon fine sea salt
1-1/2 teaspoons dried oregano
2 large eggs, slightly beaten
2/3 cup freshly grated Pecorino cheese
1/4 cup vegetable oil
Tomato sauce (optional)
Spread the zucchini out on non-stick bake sheets and place them in a pre-heated 350F. Turn off the heat and allow zucchini to “dry” out for a couple of hours. This step can be done a day ahead.
In a large bowl, combine the bread crumbs, parsley, salt, oregano, eggs, and cheese in a large bowl. Coarsely chop the zucchini and add to the bowl and mix well. Refrigerate mixture for 20 minutes.
Scoop small amounts of the mixture into your hands and form meatballs the size of a small egg (to make about 18) or make them bigger if you want. Roll the balls in the flour.
Heat the vegetable oil in a large sauté pan, over medium-high heat, then fry the meatballs, turning them occasionally so they brown evenly, or bake them in an oiled casserole dish in a preheated 350°F oven until browned, 20 to 25 minutes. Transfer the meatballs to the to sauce and serve hot.