Les boulettes de courgettes sont un plat principal facile, crémeux et végétarien, parfait pour tout déjeuner ou dîner en famille. Ces savoureuses bouchées sont faites de courgettes, de pain rassis, d’œuf et de parmesan râpé, cuites dans une sauce tomate puis enrichies de tranches de mozzarella. Doux et délicieusement filants, ils séduiront tout le monde. C’est une alternative végétarienne aux boulettes de viande classiques à la sauce tomate, qui s’inspire de la recette traditionnelle du steak pizzaiola. Vous pouvez même servir ces boulettes de courgettes en apéritif ou en bouchée. Faites cuire ces boulettes de courgettes à la poêle ou au four si vous le souhaitez. Versez une cuillère de sauce tomate et une tranche de mozzarella sur chaque boule, puis enfournez à 180°C/350°F pendant environ une demi-heure, ou en tout cas jusqu’à ce que le fromage soit fondu. Sert des boulettes de courgettes avec des spaghettis ou du pain.

Tips for making Zucchini Balls in Tomato Sauce
If the sauce is too thick, you can add a little water as needed.

For a flavorful dish, use the marinara sauce.

You can also add chopped capers and olives to the tomato sauce.

Instead of mozzarella cheese, you can use any stringy cheese to your taste.

For making savory zucchini meatballs, you can also add ground meat.

How to store Zucchini Meatballs
Zucchini meatballs can be stored in the refrigerator for 2 days in an airtight container. Alternatively they can be frozen.

Ingredients
ZUCCHINI
300 g
STALE BREAD
200 g
BREADCRUMBS
120 g
TOMATO PUREE
300 g
MILK
100 ml
MOZZARELLA CHEESE
100 g
GRATED PARMESAN CHEESE
40 g
EGG
1
GARLIC
1 clove
BASIL
10 leaves
EXTRA VIRGIN OLIVE OIL
FINE SALT
BLACK PEPPER
How to make Zucchini Meatballs
Cut the bread into small pieces and put it in a bowl, then wet it with the milk and let it soften well.

Step 1
Wash and cut the zucchini ends, then cut them into slices.

Step 2
Brown them in a pan with a drizzle of extra virgin olive oil for a few minutes, then cover them with a lid and cook them. Once cooked, turn off the flame and let them cool.

Step 3
In a blender pour the zucchini together with the basil.

Step 4
Squeeze the soaked bread well and add it to the zucchini.

Step 5
Activate the blender and work until the mixture is well blended but still quite raw.

Step 6
Pour the mixture into a bowl, add the breadcrumbs, grated parmesan cheese and mix everything with a spoon.

Step 7
Add the egg, season with salt and pepper.

Step 8
Mix everything together.

Step 9
With wet hands, take a little of the dough and create some balls. Transfer them to a tray and let them rest in the refrigerator for a few minutes to make them firm.

Step 10
Meanwhile, prepare the tomato sauce by browning the garlic in a pan with a drizzle of extra virgin olive oil.

Step 11
Pour in the tomato puree.

Step 12
Season with salt, add fresh basil and cook for 5 minutes over low heat.

Step 13
Arrange the zucchini meatballs in the pan.

Step 14
Cook them for about 5 minutes on each side.

Step 15
Complete with the slices of mozzarella cheese, previously dried and squeezed, placing them on each meatball.

Step 16
Turn off the heat, cover the pan with the lid and let the mozzarella cheese melt.

Step 17
Serve the zucchini meatballs hot and enjoy!