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Bread and Zucchini Meatballs

Name: Bread and Zucchini Meatballs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 5
Ingredients: 600 g of Zucchini; 200 g of Bread; 3 Eggs; 70 g of Parmesan Cheese; 1 pinch of Lemon Peel; q.b. of Thyme; q.b. of Nutmeg; q.b. of Salt; q.b. of Black Pepper; q.b. of Peanut Seed Oil; q.b. of Bread Crumbs

Bread and Zucchini Meatballs are a light and tasty recipe perfect to serve as appetizers, starters, or main course. Here's how to make them!

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Difficulty Easy
Prep 20 minutes
Cook 15 minutes
Servings Serves 5

Bread and Zucchini Meatballs are a quick and easy recipe to make, delicious, rich, and tasty. Today’s meatballs are perfect to serve as a vegetarian main course for children or as a delicious savory finger food during aperitivo (pre-dinner drinks) or as an appetizer: everyone will applaud when you bring them to the table, and they’ll disappear in the blink of an eye!

Our light recipe requires just a few simple and natural ingredients: zucchini, breadcrumbs, eggs, stale bread and Parmigiano cheese (Parmesan cheese, ideally aged Parmigiano-Reggiano, but you can substitute with Grana Padano or any aged hard cheese) will allow you to create delicious and irresistible balls that, after being fried, will turn out crispy and flavorful. This preparation is also a great alternative to traditional Bread Meatballs.

These Bread and Zucchini Meatballs are perfect to enjoy outdoors during the first spring picnics!

Ingredients

600 g of Zucchini
200 g of Bread of Stale Semolina
3 Eggs
70 g of Parmesan Cheese
1 pinch of Lemon Peel
q.b. of Thyme Lemon
q.b. of Nutmeg
q.b. of Salt
q.b. of Black Pepper
q.b. of Peanut Seed Oil
q.b. of Bread Crumbs

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Instructions

To prepare the Bread and Zucchini Meatballs, start by grating the zucchini using a large-hole grater into a bowl. Then, do the same with the semolina bread. Add the eggs, grated Parmesan cheese, lemon zest, lemon thyme, salt, pepper, and nutmeg. Mix with your hands until you obtain a homogeneous mixture, cover with plastic wrap and let it rest for 15 minutes.
After the resting time, form meatballs of your preferred size and roll them in breadcrumbs until completely coated. Fry the meatballs in abundant oil, adding no more than three or four at a time, only when the oil has reached a temperature of 170°C (338°F).
Turn them several times during cooking to ensure even browning, remove them with a slotted spoon as they become ready, and place them on a tray lined with kitchen paper to absorb excess oil. If needed, add a final sprinkle of salt to your Bread and Zucchini Meatballs before serving them hot at the table.

Tips

To check if the oil has reached the right temperature, use a wooden skewer or a digital thermometer

Storage

You can store the Bread and Zucchini Meatballs for up to one day in a well-sealed plastic container in the refrigerator. We recommend eating these meatballs immediately after preparation, though they are also delicious served cold or at room temperature.