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Name: Zucchini Meatballs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 2 medium size zucchini shredded; 1-1/4 cups breadcrumbs; 3 tablespoons Extra virgin olive oil; 1/2 cup Fresh Italian parsley leaves minced; 1 teaspoon fine sea salt; 1-1/2 teaspoon Dried oregano; 2 large eggs slightly beaten; 2/3 cup Pecorino Romano cheese freshly grated; 1/4 cup Vegetable oil; tomato sauce optional

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INGREDIENTS

2 medium size zucchini ; shredded
1-1/4 cups breadcrumbs
3 tablespoons Extra virgin olive oil
1/2 cup Fresh Italian parsley leaves ; minced
1 teaspoon fine sea salt
1-1/2 teaspoon Dried oregano
2 large eggs ; slightly beaten
2/3 cup Pecorino Romano cheese ; freshly grated
1/4 cup Vegetable oil
tomato sauce ; optional

Servings

INSTRUCTIONS

Preheat oven to 350°

Spread the zucchini on non-stick baking sheets and place them in the oven. Turn off the oven and let the zucchini dry out for a couple of hours to remove excess water. This step can be done a day ahead.

In a large bowl, combine the breadcrumbs, olive oil, garlic, parsley, salt, oregano, eggs and cheese, Coarsely chop the zucchini, add it to the bowl and mix well. Refrigerate the 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 larger if you prefer. Roll the balls in flour.

Heat the vegetable oil in a large saute pan, over medium-high heat and fry the meatballs, turning them occasionally so they brown evenly - or bake them in an oiled casserole dish in a preheated 350°F oven for 20-25 minutes.

Transfer the meatballs to a serving dish; serve hot with tomato sauce if preferred.

NOTES

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Zucchini Meatballs

2 medium size zucchini shredded
1-1/4 cups breadcrumbs
3 tablespoons Extra virgin olive oil
1/2 cup Fresh Italian parsley leaves minced
1 teaspoon fine sea salt
1-1/2 teaspoon Dried oregano
2 large eggs slightly beaten
2/3 cup Pecorino Romano cheese freshly grated
1/4 cup Vegetable oil
 tomato sauce optional

Preheat oven to 350°
Spread the zucchini on non-stick baking sheets and place them in the oven. Turn off the oven and let the zucchini dry out for a couple of hours to remove excess water. This step can be done a day ahead. 
In a large bowl, combine the breadcrumbs, olive oil, garlic, parsley, salt, oregano, eggs and cheese, Coarsely chop the zucchini, add it to the bowl and mix well. Refrigerate the 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 larger if you prefer. Roll the balls in flour.
Heat the vegetable oil in a large saute pan, over medium-high heat and fry the meatballs, turning them occasionally so they brown evenly - or bake them in an oiled casserole dish in a preheated 350°F oven for 20-25 minutes.
Transfer the meatballs to a serving dish; serve hot with tomato sauce if preferred.

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Nutrition

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Serving Size: 1 Serving (357g)
Recipe Makes: 1 Servings

Calories: 1081
Calories from Fat: 872 (81%)

Amt Per Serving		% DV

	Total Fat 96.9g	129 %
	Saturated Fat 22.4g	112 %
	Monounsaturated Fat 53g
	Polyunsanturated Fat 16.7g
Cholesterol 889.6mg		274 %
Sodium 3649.9mg		126 %
Potassium 493.6mg		13 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 4.5g
Protein 49g		70 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1081

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