Zucchini balls are a delicious vegetarian main course. Soft and tasty with this recipe you will conquer both adults and children alike.
4 people
1
Cut the bread into squares and soak it in milk for half an hour.
2
Grate the zucchini, sprinkle them with salt, put them in a cloth, and squeeze them thoroughly to remove as much water as possible. Also, squeeze the bread very well, make it into crumbs, and put it in a bowl.
3
Add the zucchini to the crumbled bread, a crushed or chopped clove of garlic, parmesan, two eggs, and a spoonful of breadcrumbs.
4
In a bowl, put a few tablespoons of tomato sauce on the bottom. Mix the ingredients well in the bowl, and if the mixture is too soft to form balls, add some breadcrumbs (if the zucchini were squeezed properly, you shouldn't need it).
5
Shape the mixture into balls with your hands and roll them into flour.
6
Prepare a pan with olive oil, add the meatballs, and brown them on all sides (you may need to do this in batches if they don’t all fit in the pan).
7
Put the Mutti pulp in the pan with the oil, sprinkle with salt and pepper, add a few basil leaves, and add the meatballs.
8
Cook covered for 15 minutes, then serve hot.
Zucchini balls are a perfect vegetarian main course for both adults and children. Soft, flavorful, and generously coated in sauce that you can (and absolutely should) sop up with bread, they’ll win you over from the very first bite. For many children, this recipe is one of the best ways to enjoy vegetables. The result is so tasty that it’s hard to resist! It’s also a great way to use up leftover stale bread. Entirely plant-based, these veggie balls are full of flavor thanks to simple, wholesome ingredients like Mutti Finely Chopped Tomatoes Polpa and fresh zucchini, they bring comfort and satisfaction in every bite. It’s proof that genuine ingredients can turn even a vegetable-based dish into a crowd-pleasing favorite.
The key to this recipe is to thoroughly squeeze both the zucchini and the bread soaked in milk. To remove excess water from the zucchini, simply grate them, sprinkle with salt, and squeeze them well using a kitchen towel. The bread soaked in milk can be squeezed easily by hand. If the dough feels too moist to shape the zucchini balls, just add some breadcrumbs. This recipe allows for many variations: you can use peas, eggplant, spinach (cooked and well-drained), or a mix of vegetables. Veggie balls can be made ahead of time and reheated when needed. They can be stored in the fridge for up to two days.
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