Polpette à la zucchini

What does it mean Polpette

Polpette is in Italian and if you translate in english it means meatballs! However even though polpette mean meatballs, many recipes are called polpette but have no meat in it! In this post that is exactly what I am proposing to you, a meatless meatballs with the main ingredient zucchini and cheese… so delicious be sure to read the post:) Let me present to you Polpette à la Zucchini!

How to make Polpette à la zucchini

First, you need to shred the zucchini. After the zucchinis are all shredded, add them into a clean towel and squeeze the water from them. Make sure they are as dry as possible. Now, it’s time to chopped all the onions, and the garlic.

Now in a bowl add all the ingredients; the shredded zucchini, the egg, the breadcrumbs, the dry oregano, the dry basil, the parmesan cheese, and the ricotta cheese and mix carefully. If you see that the mixture is too wet, just add more breadcrumbs. Now it’s time to shape the polpette. I suggest to use an ice cream scoop to get equal size polpette. With clean and dry hands just shape the zucchini mixture with your hands into a ball shape.

How to cook the Polpette à la zucchini

First pour a little a bit of vegetable oil into a frying pan. Secondly fry the polpette on each side until they are lightly coloured. After place them into a shallow baking dish, and pour a bottle of tomato Passata over the polpette. Lastly, cook them into the oven for 30 minutes at 400 degrees. Polpette à la Zucchini can be eaten alone with a piece of bread and a green salad or with your favourite pasta.

Polpette à la zucchini

How to make Polpette à la zucchini

1 red onion
4 garlic cloves
1 egg
1 cup of parmesan cheese (grated)
1 tomato passata (1 bottle)
2 cups breadcrumbs
1 cup ricotta cheese
2 tbsp dry oregano
1 tbsp dry basil
1 tsp ground pepper
1 tsp salt
2 tbsp vegetable oil (frying)

Shred the zucchini with a cheese grater.
Add them into a clean towel and squeeze the water from them. Make sure they are as dry as possible.
Chopped all the onions, and the garlic.
Add all the ingredients; the shredded zucchini, the egg, the breadcrumbs, the dry oregano, the dry basil, the parmesan cheese, and the ricotta cheese and mix carefully. If you see that the mixture is too wet, just add more breadcrumbs.
Shape the polpette. I suggest to use an ice cream scoop to get equal size polpette. With clean and dry hands just shape the zucchini mixture with your hands into a ball shape.
Pour a little a bit of vegetable oil into a frying pan and place the polpette and fry them on each side. They just need to be lightly coloured.
Place them into a shallow baking dish and pour a bottle of tomato Passata over the polpette and cook into the oven for 30 minutes at 400 degrees.