Strizzale bene con le mani o un canovaccio per eliminare l’acqua in eccesso.
Metti le zucchine in una ciotola, aggiungi le uova, il formaggio, il pangrattato, aglio, prezzemolo, sale e pepe.
Mescola fino a ottenere un composto compatto ma morbido. Se è troppo umido, aggiungi ancora un po’ di pangrattato.
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With lightly greased hands, form the meatballs and roll them in breadcrumbs for a crispy crust.
Baking: Arrange the meatballs on a baking sheet lined with parchment paper, drizzle with oil, and bake at 200°C (400°F) for 20-25 minutes, turning halfway through.
Alternatively, fry them in a pan in a little hot oil until golden brown on all sides.
Delicious variations
Add mozzarella cubes inside for a stringy center.
Replace the Parmesan with pecorino for a stronger flavor.
Add fresh mint or curry to the mixture for an aromatic touch.
Meatless zucchini meatballs are a quick, easy, and delicious solution for a balanced meal. Crispy on the outside and soft on the inside, they’re a hit with everyone and can be made with ingredients you already have in your kitchen. Try them cold, too: they’re great in a lunch box or for a picnic!
