Courgette Balls Recipes

COURGETTE BALLS

Steps:

• Grate the courgettes and place in a colander, sprinkle with the salt and leave to seep for 30 minutes or more.
• Place the courgette in a clean tea towel and wring out every possible drop (this is easier with an assistant).
• Add the remaining ingredients, leaving out the flour and oil.
• If the mixture is too runny add more breadcrumbs or a few tablespoons of flour.
• Roll the mixture into small balls, roll in the flour and place on a plate.
• Chill for at least 30 minutes in the fridge.
• When ready, shallow fry in hot oil until crispy.
• Serve immediately.

GREEK COURGETTE FRITTERS WITH TZATZIKI

Steps:

• Make Tzatziki: Squeeze excess moisture from cucumber. In a small bowl, mix yogurt, garlic, cucumber and vinegar. Stir in olive oil. Add salt and pepper to taste.
• Make Fritters: Lay out a layer of paper towels and spread out grated courgette. Sprinkle courgette with salt and let sit for at least thirty minutes and up to an hour. Squeeze out all excess moisture from courgette.
• Put drained courgette in a large bowl with dill, spring onions, nutmeg, and feta. Mix to combine. Stir in eggs. Season with salt and pepper. Stir in flour until dough comes together, adding slightly more flour if dough is too wet to form patties. Form dough into 3-4 inch patties.
• Heat olive oil in a large fryng pan over medium high heat. Fry patties until golden brown on both sides and cooked through but still moist, about 2-3 minutes per side. Serve hot with tzatziki alongside.

COURGETTE FRITTERS

Steps:

• In a bowl, combine the grated courgette, flour and parmesan. Shape into walnut-size balls, then flatten.
• Heat a non-stick frying pan over a medium heat and add the oil. Fry the fritters for 2-3 mins on each side until golden brown. Serve straight away with red pepper hummus.

STUFFED BAKED COURGETTES

Steps:

• Cut the courgettes in half lengthways, scoop out the middle and chop finely.
• Cook the onion in the oil until soft. Mix with the chopped courgette, cheese, pepper and crushed garlic.
• Melt the butter in a saucepan, stir in the flour and cook for 2 minutes.
• Gradually add the milk, stirring continuously. Add the courgette and cheese mixture, season to taste with salt and pepper. Spoon the filling into the courgette shells and place in an ovenproof dish.
• Bake in a 160 degrees Celsius oven for about 20-30 minutes or until cooked. Serve hot.

ZUCCHINI BALLS

Steps:

• Preheat oven to 350°F.
• Lightly grease a cookie sheet.
• Mix all ingredients together in a medium sized bowl.
• Form mixture into small balls (about 1 rounded tablespoon each).
• Place on cookie sheet and flatten slightly, bake for 15 minutes on each side at 350°F.
• Add balls to a marinara sauce and simmer, covered, for 30 minutes.
• Check during simmering to see if more sauce needs to be added.
• Serve with pasta and sauce.
• **NOTE: If you are going to substitute large zucchini for the small ones called for in the recipe, you should squeeze the grated zucchini dry before adding the rest of the ingredients. Large zucchinis contain much more water than small ones, and may cause the mixture to be too wet to hold together.

ZUCCHINI MEATBALLS RECIPE BY TASTY

Steps:

• Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
• Preheat the oven to 375˚F (190˚C).
• Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
• Bake for 30-40 minutes, or until browned, flipping halfway through.
• Serve over pasta with marinara sauce.
• Enoy!

SUMMER COURGETTI & MEATBALLS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the mince in a bowl, season well and add the crushed garlic. Mix together with your hands, then shape into small meatballs - roughly the size of a cherry tomato. Heat 1 tbsp of the oil in a large frying pan, add the meatballs and fry for 10-15 mins until golden brown. Meanwhile, tip the tomatoes into a roasting tin with the whole garlic cloves and the remaining oil. Season and roll around the tin until well coated in oil, then roast for 15 mins.
• While the meatballs and tomatoes cook, use a spiralizer - I used the finer noodle attachment - or a julienne peeler to create courgette noodles. Once cooked, tip the meatballs into the roasting tin with the tomatoes, fish out the garlic and set aside, then cover the tin with foil to keep warm.
• Wash the frying pan. Heat another 1 tbsp oil in the pan, squeeze the garlic cloves from their skins into the pan and mash with a fork. When sizzling, add the crème fraîche, lemon zest and some seasoning. Add the courgetti and toss in the pan for 30 secs until warmed through - any longer and it will wilt. Remove the pan from the heat, and tip in the meatballs, tomatoes and any juices from the tin. Toss together and scatter with pine nuts, basil and Parmesan, if you like.