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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Zucchini "meat" balls Recipe

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This recipe for Zucchini "meat" balls is from The Crazier Callahan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 medium zucchini
salt to taste
2 cloves garlic, minced
1/4 c. Thinly sliced basil
1 Egg, lightly beaten
1 c. panko breadcrumbs
1/2 c. finely grated Parmesan, divided
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 (24) oz. jar sauce

Directions:
Directions:
1 Grate the zucchini on a medium grater. Line a medium bowl with a kitchen towel. Add the grated zucchini. Season with salt to taste and toss with your hands. Pull up the sides of the towel and squeeze the zucchini until most of the excess moisture is removed.

2 Transfer the dried zucchini to a clean bowl. Add the garlic, basil, panko and 1/4 cup Parmesan. Season to taste with salt and pepper. Form the zucchini mixture into small balls. You should end up with about a dozen.

3 Meanwhile, heat olive oil in a large skillet over medium heat. Add the meatballs and fry on all sides until golden brown, about 8-10 minutes. Drain the meatballs on a plate lined with paper towels. Wipe the skillet clean, and pour in marinara sauce.

4 Turn the heat to medium and add the zucchini meatballs back to pan. Let simmer in sauce for about 3-5 more minutes, or until the sauce is warmed through. Serve with more grated Parmesan.

Personal Notes:
Personal Notes:
These are really good, one of Marissa's favorites.

 

 

 

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