Zucchini balls alla pizzaiola

Ingredients for 4 servings:

• 1 zucchini, approx. 350 g
• 250 g wholemeal toast
• 1 egg(s)
• 100 ml milk
• breadcrumbs
• 20 g butter
• 1 onion(s)
• 30 g butter or margarine
• 30 g flour
• 1 garlic clove(s)
• 1 mozzarella
• Feta cheese, diced, amount to taste
• Salt and pepper, black
• 400 g tomatoes, chopped, from the can
• some sugar
• Herbs to taste, e.g. parsley, thyme, tarragon…
• basil
• olive oil
• 50 g Parmesan, freshly grated or Pecorino

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

vegetarian

Cut the bread into cubes and pour over the milk. Dice the onion and fry in 20g butter until translucent. Cut the zucchini into slices about 5mm thick and fry in olive oil until crispy, then simmer with the lid closed for about 10 minutes until soft. Purée the steamed zucchini with about half of the soaked bread in a blender. Knead the remaining bread, zucchini, fried onion, grated Parmesan cheese, and the egg into a smooth paste. If the mixture is too soft, add breadcrumbs. Season the mixture with salt, pepper, and chopped herbs of your choice. Let it sit for at least half an hour, or overnight if desired. Melt 30g butter, stir in the flour, and toast slightly. Deglaze with the chopped tomatoes, stirring constantly, and season the tomato sauce well with salt, pepper, and sugar. Finally, stir in the chopped basil and crushed garlic. Using an ice cream scoop, form 12 balls from the zucchini mixture. Place them in the tomato sauce and let them sit for about 10-15 minutes, turning them carefully halfway through. Transfer everything to a baking dish. Top with the chopped feta and mozzarella and broil.