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Zucchini and ricotta meatballs

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Ingredients for 4 servings:

  • 800 g zucchini
  • 200 g ricotta
  • 75 g Parmesan, grated
  • 2 eggs
  • 6 tbsp breadcrumbs
  • Salt
  • Pepper, from the mill
  • some breadcrumbs for coating
  • some peanut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash and trim the zucchini, removing any seeds and cutting into small cubes. Place the zucchini cubes in a pan and fry until crispy. Transfer to a bowl to cool. Mix the ricotta and Parmesan cheese with the cooled zucchini cubes. Crack the eggs into a plate, stir in the breadcrumbs, salt, and pepper, and add the egg mixture to the bowl. Mix everything well. Form the mixture into about 15 meatballs. Put the breadcrumbs in a plate and coat the meatballs in the breadcrumbs. Heat oil in a pan and fry the meatballs. If you prefer a low-fat dish, you can also bake the meatballs in an oven preheated to 180°C for 15-20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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