Crispy and tasty pan-fried zucchini meatballs. By now, those who have been following me for a while know well my passion for zucchini; indeed, you’ll always find numerous recipes on my Blog of all kinds and for all tastes. Another passion of mine is meatballs of all kinds and for all tastes. So today I’ve combined my two passions into one simple and special recipe: crispy and delicious zucchini meatballs. I cooked the meatballs in a pan with extra virgin olive oil, but you can also use an air fryer, bake them in the oven, or, if you want to go all out, you can fry them. You don’t need to pre-cook the zucchini; all you need to do is grate them into fine shreds using a coarse grater. Have I convinced you to try them yet? Let’s run to the kitchen and prepare crispy zucchini meatballs together.
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Air Fryer, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 146.42 (Kcal)
- Carbohydrates 16.36 (g) of which sugars 1.24 (g)
- Proteins 8.15 (g)
- Fat 5.72 (g) of which saturated 2.35 (g)of which unsaturated 1.90 (g)
- Fibers 1.60 (g)
- Sodium 311.51 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Zucchini Meatballs
- 14 oz zucchini
- 1 egg
- 2 oz breadcrumb (of bread)
- 1.75 oz Grana Padano cheese, grated
- 2 oz breadcrumbs
- 1 sprig parsley
- to taste salt
- to taste extra virgin olive oil
How to Prepare Zucchini Meatballs
Wash the zucchini. Trim one end and use a coarse grater to shred them into thin strips in a bowl. Add an egg, a pinch of salt, the grated cheese, and chopped parsley. Mix.
Add the crumbled bread into small pieces. Mix well with a fork. If the mixture is too soft to form meatballs, add 2-3 tablespoons of breadcrumbs and mix.
Form the zucchini meatballs. Take a small handful of the mixture and compact it well between your hands. You can make round or slightly flattened meatballs as I did. As you prepare them, coat them on all sides with breadcrumbs.
Pour a few tablespoons of extra virgin olive oil into a pan and let it heat. Cook the crispy zucchini croquettes in the pan over medium heat, allowing them to brown on both sides.
See you tomorrow with a new recipe, a hug. Loredana
Loredana’s Tips
For more flavorful and tasty meatballs, you can add 3.5 oz of scamorza cheese or other soft and stringy cheese cut into small pieces to the mixture
If you have leftover zucchini croquettes, store them in a container in the fridge for 1-2 days. You just need to reheat them for a few minutes in a hot oven or microwave
Don’t miss also the recipe for my White Zucchini Parmigiana
Don’t miss also the recipe for my White Zucchini Parmigiana
