Zucchini and Ricotta Meatballs

Zucchini and ricotta meatballs are a light and tasty dish, perfect for an appetizer or as a main course. Here is the recipe:

Ingredients

• 2 medium zucchinis
• 250 g fresh ricotta
• 1 egg
• 100 g grated Parmesan
• Breadcrumbs, as needed
• Salt to taste
• Pepper to taste
• Nutmeg to taste (optional)
• Extra virgin olive oil or oil for frying

Preparation

1. Start by washing the zucchinis, then grate them with a large-hole grater, collecting the pulp in a bowl.
2. Add a pinch of salt to the grated zucchinis and let them rest for about 15-20 minutes. This step will help the zucchinis release some of their water.
3. Squeeze the zucchinis well to remove excess water.
4. In a large bowl, combine the squeezed zucchinis, ricotta, egg, grated Parmesan, a pinch of salt, pepper, and, if you like, a pinch of nutmeg.
5. Mix the ingredients well until you obtain a homogeneous mixture.
6. Add breadcrumbs as needed to obtain a dough that can be worked with your hands, without it being too wet.
7. Take small amounts of dough and form balls the size of a walnut.
8. If you decide to bake them, arrange the meatballs on a baking tray lined with parchment paper, drizzle with a little oil and bake in a preheated oven at 200 °C for about 20 minutes or until golden.
9. If you prefer to fry them, heat plenty of oil in a pan and fry the meatballs until they become golden and crispy. Then drain them on absorbent paper to remove excess oil.
10. Serve them hot or warm.

Curiosities

Zucchini and ricotta meatballs can be considered a vegetarian variant of classic meat meatballs. They are a great way to get people who usually avoid vegetables to eat them and can be enriched with aromatic herbs like basil or mint for an even fresher and more summery taste.

Enjoy!