Meatballs with zucchini


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Peel a squash, grate it and squeeze the juice. Mix well with the cheese, eggs, garlic, salt, pepper and flour until a soft dough comes out, but still retains its shape.

Take with a spoon and fry in sunflower oil.

I also added finely chopped dill to the composition and they came out very tasty.

Good appetite!


How to prepare vegetable meatballs

1. Boil the potato in cold salted water. While the potato is boiling, prepare the other ingredients.

2. I used zucchini, which I cleaned from the core, scooping it with a spoon from the soft inside with seeds. Only the pulp will be used for the meatballs. Attention, any combination of vegetables, as already mentioned in the list of ingredients, can be used for these vegetable meatballs. I made the grated cauliflower meatballs on the grater with big holes, bell peppers and finely chopped mushrooms, they can also be made with boiled carrots and kale and then grated, etc. It should be a total of about 400-450 grams. To these meatballs can be added boiled chickpeas or boiled beans, lightly chopped, chopped and hardened onions, etc.

3. Because this time I only used zucchini, I further described how I proceeded. I put the zucchini on a large grater, sprinkled it with salt and left it for 5 minutes in a sieve to remove from the water.

4. Squeeze the grated zucchini pulp well with water. Too wet a texture will influence the final consistency of the meatballs.

5. When the potato is cooked, drain the water, peel it and let it cool a bit.

6. Grate the potatoes on the large grater.

7. Finely chop the greens & # 8211 I used parsley leaves.

Preparation of the composition for meatballs

  1. Put the already prepared ingredients (vegetables) together, in a bowl, mix well to blend.
  2. Add the eggs, crushed garlic and grated cheese (if used). Mix everything by hand for a smooth texture. If the fasting version is made, instead of the 2 eggs, inactive yeast flakes will be added. About 1-2 tablespoons should perfectly bind the composition. If the vegetables in the composition are drier, 1-2 tablespoons of water may be needed. If the composition is moist, the inactive yeast flakes will bind it.
  3. Add breadcrumbs, mix again. The amount of breadcrumbs mentioned above & # 8211 2 tablespoons & # 8211 is the one I used to give consistency to the composition. In any case, start with 1 tablespoon of breadcrumbs and gradually add until we like the texture of the composition.
  4. It goes well with salt and pepper.
  5. The larger meatballs are formed, they are rounded in the palms, they are given through the breadcrumbs to form a crust, after which they are flattened slightly between the palms.

Cooking vegetable meatballs

  1. Heat vegetable oil, about two fingers well, in a large pan. The oil must be well heated, at 170-180 ° C, so that the crust forms quickly and the meatballs are not loaded with oil. Try the wooden spoon, if you put the tail of the spoon in the oil and immediately playful air bubbles around it, the oil is quite hot.
  2. Fry the meatballs in a hot oil bath for 2 minutes on each side or until golden. All this time you will have to sit next to the pan with a wide spatula in your hand and move them gently to prevent any sticking to the bottom of the pan. Personally, for this type of operation, I use and recommend a cast iron pan or pot, which, well maintained, becomes non-stick over time and is the kind of vessel that manages to maintain a constant temperature, making our work easier.
  3. When they are at the train station, remove the vegetable meatballs on absorbent paper and serve immediately. We like them warmer, although we didn't avoid them even when they cooled down.

Here's what these vegetable meatballs look like! They're really appetizing, aren't they?


Recipes with zucchini

Crispy pumpkin with yogurt sauce

From the multitude of zucchini recipes, breaded zucchini is the most well-known and widespread recipe. It is extremely simple and, although it is not very healthy, it is very tasty, especially served with a yogurt and garlic sauce. But this recipe is special, and that's because the zucchini slices will be very crunchy.

For this breaded pumpkin recipe you will need the following ingredients:

  • 2 medium zucchini
  • 3 tablespoons flour
  • an egg
  • frying oil
  • biscuit
  • salt
  • a Greek yogurt
  • 3 cloves of garlic

Method of preparation:

To start, wash the zucchini well, then cut them into thin slices and place them on a flat plate, then sprinkle each slice with salt and let the zucchini rest for 10 minutes. In a bowl, mix the egg with salt and pepper and beat well. In a large plate, put the flour and season with salt and pepper. Put the breadcrumbs in another plate.

Heat oil in a pan about halfway through and let it heat up. Put each slice of zucchini in flour, then in egg and breadcrumbs and fry them all. Remove the zucchini slices on a plate on which you put an absorbent napkin, so that the oil drains.

Separately, put the Greek yogurt in a bowl and pass the three cloves of garlic through the small grater. Add salt and pepper, dill and serve the zucchini breaded with yogurt sauce. Good appetite!

Mediterranean pizza with zucchini

Once you taste the pizza with pumpkin, you will definitely fall in love with this recipe and you will always make it. It's all pizza, but the flavors and tastes are taken to another level. Of the many zucchini recipes, this pizza will convince even the biggest meat lovers.

For this recipe you need the following ingredients:

  • For the countertop:
  • 300 g flour
  • 3 tablespoons olive oil
  • a teaspoon of sugar
  • 10 g of dry yeast
  • a pinch of salt
  • For the sauce:
  • 300 ml of tomato juice
  • a teaspoon of olive oil
  • 2 cloves of garlic
  • salt
  • 1/4 teaspoon fresh sugar
  • For topping:
  • a medium zucchini
  • feta cheese
  • mozzarella cheese
  • dried tomatoes
  • olives
  • dry dried dill

Method of preparation:

If you don't want to bother making pizza dough at home, you can always use the one from the store. To make your own pizza top, mix the flour, salt, oil and sugar in a bowl. Add the dry yeast, then add a little warm water and start kneading until you get a homogeneous dough. Move the dough on the work table with a little flour and continue to knead until the dough comes off your hands.

Zucchini pizza

Then put it in a bowl and grease it with olive oil. Cover with a clean towel and leave to rise in a warm place.

After it has risen for about 40-50 minutes, take a piece of dough and spread it well on the work table on which you have previously sprinkled flour.

Then, make the sauce like this: heat oil in a saucepan, add the tomato juice and garlic, then the sugar, salt and other spices and bring everything to a boil until the sauce has thickened.

Now, put the sauce on the pizza and add the toppings: the zucchini cut into thin slices, the feta cheese you crushed, the dried tomatoes cut into small pieces, the olives, then the mozzarella from place to place. Finally, sprinkle with oregano and dill and put everything in the oven for about 20 minutes or until the top is ready, depending on the thickness of the top and the oven you have, it should take about 10-25 minutes.

One of the most popular recipes with zucchini & # 8211 crispy breaded zucchini

This recipe for zucchini meatballs is ideal for the fasting period. If you still do not fast, you can add mozzarella, for extra flavor. You can try several variants of these meatballs, adding potatoes and carrots, or even chickpeas or peas.

Ingredients for zucchini meatballs:

  • 2 medium zucchini
  • an onion
  • a bunch of dill
  • salt
  • pepper
  • 5 tablespoons flour
  • golden breadcrumbs
  • frying oil
  • 2 garlic cloves

Method of preparation:

Wash the pumpkins well and pass them through the grater with large holes. Place the composition on a flat plate and sprinkle with salt. Let it rest for 10 minutes. Drain the juice, then add the onion and very finely chopped garlic over the pumpkin. Add flour, dill, salt and pepper.

In a pan, heat oil, then form meatballs and pass them through golden breadcrumbs, then fry them. Leave them until golden brown, then take out the meatballs on a plate with a kitchen towel to soak in the oil. You can serve them with tomato sauce and basil.

Quiche with zucchini

You can reinterpret the famous Quiche Lorraine tart with the help of delicious pumpkin. Quiche is a savory tart that is served as an appetizer. It can have various fillings, from leeks and bacon, to mushrooms and chicken or other combinations that go well with cheese and egg, the ingredients that make this fluffy tart. The pumpkin quiche will have an extremely interesting and fresh taste, with which you will surprise your friends and family. For this pumpkin recipe you need a tray of tart with a removable bottom. For many zucchini recipes you will need to squeeze or let the zucchini let its juice.

Ingredients for zucchini quiche:

  • For the dough:
  • 200 g flour
  • 125 g butter
  • a pinch of salt
  • 3-4 tablespoons of cold water
  • For the filling:
  • 2 small pumpkins
  • a clove of garlic
  • two tablespoons olive oil
  • 200 ml of milk
  • 100 g feta cheese
  • 100 g cheddar cheese
  • 4 eggs
  • 200 ml liquid cream
  • a bunch of dill
  • salt
  • pepper

Method of preparation:

For the Quiche dough to come out, the butter must be very cold, so be sure to leave it in the fridge or even in the freezer shortly before making the tart. Put the diced flour and butter in a large bowl, then salt. Start kneading until the butter warms up a bit and the texture becomes sandy. Add a little cold water to form a dough. Leave the dough in the fridge, wrapped in cling film.

To fill this recipe with zucchini, wash the zucchini and cut it into cubes. Heat a little oil in a pan and fry the zucchini with a little salt. Add the grated garlic and dill, then turn off the heat. In another bowl add the eggs, cream, milk and feta cheese. Add salt and pepper and set aside.

Quiche with zucchini

Take the dough out of the fridge and place it in the tart pan. Prick the dough with a fork and put it in the oven heated to 200 degrees for 10 minutes. Remove the dough and put the zucchini composition everywhere. Then pour the mixture of egg, cream, feta cheese and milk. Then grate the cheddar cheese on top and put everything in the oven for about 20 minutes.

Be careful when removing the tray from the oven to grasp the edges, so that the removable bottom does not come off. Let the pumpkin quiche cool and serve.

Pumpkin bite

An ideal dish for those who will pay attention to the number of calories they consume daily. This pumpkin moussaka recipe is a few hundred calories poorer than the classic potato recipe. In addition, it is just as tasty and you can alternate layers of pumpkin with eggplant.

For this recipe you need:

  • 500 g minced beef with a low percentage of fat
  • a teaspoon of olive oil
  • a small can of tomato broth
  • 3 medium zucchini
  • an onion
  • 3 cloves of garlic
  • two bundles of parsley
  • 100 g of cheese
  • sugar
  • salt
  • pepper

Method of preparation:

For starters, finely chop the onion and garlic. Heat a teaspoon of oil in a large pan and place the minced meat. After it has taken on a little color, add the onion and garlic, salt and pepper. Leave to harden a little and add the canned tomato broth. Put a teaspoon of sugar and let everything boil. When ready, add a dash of finely chopped parsley.

Wash the zucchini and cut them into lengths. Sprinkle each slice with salt and let them rest. Then, in a bowl of Jena, put the first layer of zucchini, sprinkle with salt and pepper, then meat, then again the pumpkin with salt and pepper until the meat and zucchini slices are finished.

At the end, put finely chopped parsley and grated cheese and put everything in the oven heated to 180 degrees for about 20-30 minutes. Serve with a lettuce.

Learn more about zucchini , from benefits to cultivation and care.


Chicken meatballs with zucchini simple recipe

Chicken meatballs with zucchini simple, cheap recipe. The tender and spicy chicken meatballs, with reddish and golden crust. They can be baked in the oven or fried in a pan. The grated zucchini in the composition make them juicy and soft, especially since the chicken is a lean meat that needs to be helped a bit.

For the first time I saw these chicken meatballs with zucchini Laura Laurentiu (retetecalamama.ro) in an article published in 2014. She herself was delighted with the recipe she had just improvised and the result was very nice. In general, people know about Moldovan parjoals (recipe here) which include in the composition grated potatoes, carrots. Not much has been said about meatballs with meat and zucchini. I'm not saying they weren't made until then, but they certainly weren't that popular.

I really like one too courgettes but also meatballs, especially pork, as their mother does.

I started from Laura Laurentiu's idea but I slightly modified the recipe along the way, in my style. I added some elements that lead her in Mediterranean area: a little garlic, parmesan, green basil, mint and a few slices of grated lemon peel. Very good and fragrant came out! Of course you can season them with your favorite spices (or that you are used to): thyme, cumin, etc.

Zucchini can be the classic ones but also zucchini. Know that zucchini are creamier, less watery.

I recently presented you a simple recipe for chicken meatballs & # 8211 you can find it here. Half fried in a pan, the rest baked in the oven. To see what it looks like and so on and so forth.

For these chicken meatballs I recommend using boned legs, not the chest which is too weak and dry. It would be good if you could grind your meat, not buy minced meat. From the ingredients below we obtained 26 chicken meatballs with zucchini. I also told you in the introduction that they are spongy because grated zucchini almost doubles the composition of meatballs.


  • 3 pumpkins (about 500 g)
  • 100 g of oatmeal
  • 1 or
  • 1 large clove of garlic
  • 2 tablespoons chopped dill
  • 1 teaspoon grated salt
  • pepper to taste
  • 2 tablespoons oil
  • sesame seeds for decoration

Wash the zucchini and put them on the grater with large mesh, then squeeze them very well and put them in a bowl. Add the oatmeal, egg, crushed garlic, salt, pepper and chopped dill. Mix well and leave the composition to rest for 15-20 minutes.

Cover a tray (30 & # 21533 cm) with baking paper, grease your hands with oil and form the meatballs. Place them in the tray and sprinkle sesame seeds on top, you can even roll them in seeds and so there is no need to use oil, they taste much better. I got 15 pieces.

Bake them for 30-35 minutes at 200 ° C, until lightly browned. A tzatziki sauce works great, as does a slice of rye bread. Enjoy!

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PUMPKIN AND CARROTS

During the hot periods, I most often prepare dishes with vegetables like these pumpkin and carrot meatballs . Are simple and quick recipes , which does not require much preparation time. I didn't want to turn on the oven because it was already terribly hot and I made them in the pan, using only two tablespoons of olive oil.

Of course, they can also be made in the oven, but for 12 chiflelute and at 36 ° C, I say it doesn't make sense. So, it is up to you, I tell you that they are very tasty and I highly recommend them.