Zucchini Balls with Tomato sauce

Name: Zucchini Balls with Tomato sauce
Prep time: 40 min
Cook time: 20 min
Yield: 4 people
Ingredients: 400 g courgettes; 200 g stale bread; 250 g milk; 50 g grated parmesan cheese; 1 or 2 tbsp breadcrumbs; 2 Eggs; 1 garlic clove; 40 g virgin olive oil; 1 Mutti Finely chopped tomatoes; Flour as required; Salt; Basil

Zucchini balls are a delicious main course. Soft and tasty with this recipe you will conquer both adults and children.

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 60 min (COOK TIME: 20 min / PREP TIME: 40 min)

cooking sketch Easy

4 people

Vegetarian

Ingredients

400 g courgettes
200 g stale bread
250 g milk
50 g grated parmesan cheese
1 or 2 tbsp breadcrumbs
2 Eggs
1 garlic clove
40 g virgin olive oil
1 Mutti Finely chopped tomatoes
Flour as required
Salt
Basil

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Method

Cut the bread into squares and soak it in milk for half an hour.
Grate the zucchini, sprinkle them with salt, put them in a cloth and squeeze very well as to get rid of as much water as possible. Also squeeze the bread very well, make it into crumbs and put it in a bowl.
Add the zucchini to the crumbled bread, a crushed or chopped clove of garlic, parmesan cheese, two eggs and a spoonful of breadcrumbs.
Mix well and if the dough is too soft to make balls add some breadcrumbs (if you squeezed the zucchini properly, you won't need it).
Shape the mixture into balls with your hands and roll them into flour.
In a 25 cm diameter ring pan, put olive oil, add the meatballs and brown them for a few minutes (do this step twice if they don't all fit into the pan).
Set aside the cooked Zucchini balls and in the same pan put olive oil and a can of Mutti Finely Chopped Tomatoes. Sprinkle with salt and pepper, add a few basil leaves and stir for 10 minutes. Then add the meatballs to season them with the sauce.
Cook covered for 10 minutes then serve hot.

Family, Vegetarian, Main course

Zucchini balls are a perfect vegetables-based course for adults and children. Soft, tasty and full of sauce which you can and you should mop up with with bread – they conquer at the first taste. For many children, this recipe is one of the best ways to eat vegetables. After all, the result is so delicious that it is really difficult to resist! This recipe is also perfect for using up leftover stale bread.

The key to this recipe is to squeeze both the zucchini and the bread soaked in milk very well. To release the water from the zucchini, just grate them, sprinkle them with salt and squeeze them very well with the help of a kitchen towel. Bread soaked in milk can be easily squeezed with your hands. If you feel the dough is too moist to make the zucchini balls stay in shape, just add some breadcrumbs. With this recipe you can make many variations: you can use peas, or eggplant, or spinach (cooked and squeezed) or a nice mix of vegetables.

Veggie balls can be prepared in advance and reheated when needed. They can be kept in the fridge for up to two days.

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Zucchini Balls with Tomato sauce

Made with Polpa

Ingredients

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Method

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