Zucchini and squash blossom meatballs are a great summer main course, tasty and light. The goodness and softness of this vegetable and its blossoms make it extremely versatile in the kitchen.
The zucchinis and blossoms are blanched, and the meatballs made with them are cooked in a non-stick pan, lightly greased with extra virgin olive oil.
These meatballs literally melt in your mouth, are prepared in no time, and with a few salad leaves and a drizzle of extra virgin olive oil, they are also great for filling nutritious sandwiches.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 40 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 161.80 (Kcal)
- Carbohydrates 4.06 (g) of which sugars 0.08 (g)
- Proteins 11.79 (g)
- Fat 11.60 (g) of which saturated 5.09 (g)of which unsaturated 3.24 (g)
- Fibers 0.65 (g)
- Sodium 249.46 (mg)
Indicative values for a portion of 100 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
- 3 zucchini
- squash blossoms (zucchini)
- 2.5 oz grated Grana Padano
- 3 eggs
- 1 pinch salt
- 1 tsp breadcrumbs (level)
- 1 small bunch parsley
- to taste extra virgin olive oil
Tools
- Pan non-stick
- Teflon spatula
- Vegetable knife
Preparation
Prepare the zucchini and squash blossom meatballs by first washing and cleaning the zucchini by removing their ends and the squash blossoms.
Remove the green outgrowths around the base of the flower and the internal pistil, which gives a slightly bitter taste when cooked.
If you want to use the stem of the flower, take only the softest part and remove the filamentous stem that covers it.
Chop the zucchini and their blossoms and blanch in salted water until they can be easily pierced with a fork, but not falling apart.
At this point, let them cool in a colander, so they will also lose all the water absorbed in cooking.
In a bowl beat the eggs with a pinch of salt, grated cheese, and chopped parsley.
When the zucchini and blossoms are no longer hot, transfer them onto a large plate and slightly mash with a fork, sprinkle with a level teaspoon of breadcrumbs.
Then mix with the beaten eggs and combine.
Grease a non-stick pan by rubbing its interior with a napkin dampened with a little extra virgin olive oil and preheat it.
Scoop the mixture with tablespoons and place it onto the pan, forming flat, thin meatballs so they cook slowly and remain soft at the end.
Turn halfway through cooking with a teflon spatula.
They will be ready in a few minutes, about 5.
The zucchini and squash blossom meatballs can be served like this.
They are excellent both hot and cold, perhaps drizzled with a little extra virgin olive oil.
Storage
Keep in the fridge well sealed for a couple of days.
Keep in the fridge well sealed for a couple of days.
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