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Zucchini and feta meatballs

ingredients

servings

4

Iodized salt

to taste

Pepper

to taste

Extra virgin olive oil

to taste

Fresh mint

1 spoon

Sesame

2 spoons

Eggs

1 unit

Grated Parmesan cheese

1 spoon

Breadcrumbs

110 oz

Feta cheese

100 oz

Courgette

370 oz

second courses from Italy

Zucchini and feta meatballs

Zucchini and feta meatballs

vegetarian with gluten with eggs with lactose high in calcium source of C vitamins high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Zucchini and feta meatballs

They are perfect for an aperitif or a delicious second vegetarian. Simple and tasty!

Zucchini and feta meatballs step 1

step 1

Cut the cubic zucchini and fry them in a pan with a tablespoon of oil until they are soft. Salt, pepper and let it cool.

Zucchini and feta meatballs step 2

step 2

Put the zucchini and mint in the mixer and shake for a few seconds.

Zucchini and feta meatballs step 3

step 3

In a bowl, combine zucchini puree (slightly drained), cubed feta, parmesan cheese, breadcrumbs, sesame seeds and egg and mix with a wooden spoon.

Zucchini and feta meatballs step 4

step 4

Add more breadcrumbs if necessary and adjust salt.

Zucchini and feta meatballs step 5

step 5

Form 20 balls slightly larger than a walnut and place them on a lined plate of oven paper. Bake at 200 ° C for 20 minutes.

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