Zucchini meatballs are a tasty, delicious, and very easy-to-make main course.
Zucchini is an extremely versatile vegetable with which you can prepare many recipes from appetizers to desserts. Excellent stuffed, they are perfect for the preparation of savory pies, quick appetizers and delicious first courses.
The meatballs I propose today come from the desire for a tasty but light dinner and the need to use products close to expiration like scamorza and speck, as well as being perfect for the whole family, they are an excellent “dinner saver” and at the same time a “fridge cleaner” idea.
In the recipe I have prepared, the main ingredient is zucchini, enhanced by the creaminess of ricotta, the savory and smoky note of speck, the flavor of Parmesan cheese, and grated scamorza; these ingredients transform a simple vegetable into a tasty preparation ideal as an appetizer or main course.
After forming the meatballs, I rolled them in breadcrumbs and baked them in the oven, achieving a delicious crispy crust and a soft, enveloping interior that is absolutely irresistible.
If you don’t want to turn on the oven, you can use an air fryer, or if you want to make them even more delicious, you can fry them in plenty of hot oil.
Try also the other recipes with zucchini
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 116.64 (Kcal)
- Carbohydrates 7.96 (g) of which sugars 0.66 (g)
- Proteins 6.69 (g)
- Fat 6.62 (g) of which saturated 1.91 (g)of which unsaturated 1.54 (g)
- Fibers 0.69 (g)
- Sodium 235.19 (mg)
Indicative values for a portion of 45 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
- 9 oz zucchini (light)
- 2.6 oz ricotta
- 1.4 oz grated Parmesan cheese
- 2.6 oz breadcrumbs
- 1 egg (medium)
- 2.1 oz grated scamorza cheese
- 1 tbsp extra virgin olive oil
- 1.8 oz speck (finely chopped)
- to taste salt
- to taste pepper
- 6 leaves basil (or other herbs to taste)
- 1.4 oz breadcrumbs
- 0.5 oz extra virgin olive oil
Tools
- 1 Bowl
- 1 Scale
- 1 Grater with small holes
- 1 Baking sheet
- Parchment paper
Procedure
Wash the zucchini, remove the ends, and grate them using a grater with small holes. Squeeze them with your hands to remove their water content and put them in a bowl.
Add the ricotta, grated Parmesan cheese, egg, grated scamorza, finely chopped speck, breadcrumbs, 1 tablespoon of oil, chopped basil, salt, and pepper. Mix the ingredients to obtain a soft and moist but not sticky mixture.
Moisten your hands, form 45g balls, and roll them in the breadcrumbs.
Line a baking sheet with parchment paper, grease it with a little oil, place the zucchini meatballs, and lightly brush them with the remaining oil.
Bake them for 25 minutes in a preheated oven at 356°F, then complete the cooking under the grill for 5 minutes.
The baked zucchini meatballs are ready, serve them hot or warm accompanied by a sauce of your choice.
Tips
I recommend consuming the meatballs on the same day; if any are left, cover them with plastic wrap and store them in the fridge for two days. To reheat and get a delicious crust again, place them under the grill for a few minutes.
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