If you want a very Italian dish to be flavored with different types of vegetables, the zucchini and parmesan meatballs are for you. accompany them with a delicious gravy or natural!
You can serve these meatballs during an aperitif or as finger food for a dynamic dinner with old friends. What are you waiting for? Arm yourself with colored forks and appetizer toothpicks!
It will be a highly appreciated dish even by the little ones! Perfect for those who keep in shape, they are the right compromise between lightness and goodness.
But no more talk, let ‘s discover together all the ingredients necessary to prepare this inviting dish! Curious? Let’s begin!
Meatballs with zucchini and parmesan: ingredients and preparation
To prepare this recipe, get :
- zucchini , 4
- eggs , 2
- minced chicken breast , 200 g
- grated parmesan , 80 g.
- pepe, qb
- sale, 1 press
- garlic , 1 clove
- extra virgin olive oil, to taste
- breadcrumbs, to taste
Preheat the oven to 200° ; take a pan and grease the bottom. If you prefer, you can line it with the special paper; wet it and squeeze it well to make it adhere perfectly.
Grate the courgettes into julienne strips and put them in a colander for about 30 minutes with some salt: in this way they will release the vegetation water.
Put the grated courgettes and the minced meat in a bowl, mix and incorporate the salt (careful the courgettes are already salty), the eggs, the crushed or finely chopped garlic and the pepper . Mix everything and add a little breadcrumbs if the dough is too soft.
With the help of a spoon, take the dough and form balls of the size you want. Roll them in the breadcrumbs and place them on the baking sheet. Brush them with olive oil.
Bake for about 20-30 minutes, turn them halfway through cooking and continue until you see that they are well browned on the outside. Your zucchini balls are ready, transfer them to a serving dish and serve! They are also excellent fried. Enjoy your meal!