Zucchini meatballs

Ingredients for 4 servings:

• 500 g zucchini
• 1 onion(s)
• 2 tbsp olive oil
• 1 tbsp pesto, green or Italian herbs
• 1 tbsp flour
• 3 tbsp breadcrumbs
• 20 g Parmesan, freshly grated
• 1 egg(s)
• 1 garlic clove(s)
• salt and pepper
• marjoram
• Thyme

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

vegetarian, makes about 8 meatballs

Coarsely grate the zucchini and toss in a bowl with a good pinch of salt. Set aside for 10 minutes. Finely dice the onion and garlic clove. Heat 1 teaspoon of oil in a small pan and sauté the diced onion and garlic over medium heat until translucent. Place the grated zucchini in a clean kitchen towel and squeeze out any excess liquid. Mix the zucchini, diced onion and garlic, pesto, flour, breadcrumbs, Parmesan cheese, and egg well. Season generously with salt and pepper. With wet hands, form the mixture into 8 meatballs. Heat the remaining oil in a pan and fry the meatballs for about 3-4 minutes on each side until golden brown. You can also make the meatballs with grated zucchini and carrots. They go well with grilled meat or simply with baguette.