Fruits and vegetables are the fundamental pillar on which a healthy diet such as the Mediterranean is based. But there are times when we fall into a routine and eating vegetables becomes difficult for us because we always end up preparing them the same way.
One of the most versatile vegetables is zucchini, and incorporating it into our diet is very, very simple. In summer, when it is its best moment, we can make from Manchego ratatouille to courgette and Parmesan fritters or courgette spirals (with the help of a spiralizer), like the ones in the video.
Vegetable Cutter, 4 in 1 Vegetable Grater Zucchini Pasta Vegetable Spiralizer Veggetti Slicer Cucumber, Zucchini Spaghetti, Manual Spiral Cutter, Practical Kitchen Gadgets
In this case, what we will do is transform a traditionally carnivorous recipe into a vegetarian one. These zucchini meatballs They will become your favorites because they are very tender, tasty and easy to make.
If you are a mother or a father and you are reading this, you may know what I am talking about if I tell you that eating vegetables for little ones is not always easy and this meatball recipe makes the task much easier. But it’s not a recipe for parents, don’t get me wrong. If you are a cat or dog mother, or you simply like to eat well, write down, because The best thing about this recipe is that it is for all audiences.
The first thing we will do is wash and grate the courgettes, with a coarse grater like this one. It is time to make them lose part of their water so that when we assemble the meatballs they do not fall apart, so we salt and place the grated zucchini on a fine mesh strainer or in a cloth bag like this one, so that it releases the water .
Lantana – Manual grater with 6 sides and container for food – For coarse, medium, fine, ultrafine grating and scraping – With mandolin function – With measuring container and lid
Kitchen Strainer | Stainless Steel Drainer | Kitchen Chinese with Mango | Fine Mesh Strainer | Metal Strainer for Pasta, Rice and Oil | EUROXANTY Kitchen Accessories | Ø 20cm
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It is important cover the container to protect it from ambient dirt, so we can put a clean kitchen towel over it and forget about it for at least an hour. Chef’s trick: put a deep plate or a bowl under it because you can use the liquid it releases, for example, for a purée or a cold cream, or to lighten a sauce, for example.
After an hour the courgettes will have sweated that water and with the help of a spoon (or squeezing if we have used the bag) we will press to reduce even more. Transfer the zucchini to a clean cloth and close it tightly to remove any traces of water they may have. We will save this step if we have used a cloth bag because we will be able to squeeze much more and eliminate the water better.
We make the mixture of the meatballs in a bowl to which we add the egg, the cheeses, the breadcrumbs, the granulated garlic and the basil. Once mixed, add the zucchini and season with salt and pepper, mixing everything until you get a homogeneous mass. If you notice that it is too liquid, add more breadcrumbs until you get a dough that allows us to bolear (make the balls that will be our meatballs).
We make the meatballs with our hands and coat them in flour. It’s time to fry them in abundant oil and once fried, drain them on a plate with absorbent paper. Although they are delicious on their own as an aperitif, we are going to give you the definitive trick to drive anyone crazy: accompany them with a homemade tomato sauce like this one or even with an Andalusian tomato frita to dip each bite. Wonderful.
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Photos | Direct to the Palate