Zucchini “Meatballs"

INGREDIENTS

Makes 15 meatballs

4 zucchinis

1 large egg

1 cup ricotta cheese

1 cup bread crumbs

1 tablespoon Italian seasoning

3 tablespoons fresh basil, chopped

3 tablespoons fresh parsley, chopped

1 tablespoon salt

1 teaspoon pepper

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, chopped

PREPARATION

1. Remove each end of the zucchinis and use a cheese grater to shred into a large mixing bowl.

2. Sprinkle salt over shredded zucchini, toss, and let rest for 20 minutes to pull out excess moisture.

3. Preheat oven to 375˚F/190˚C.

4. Using a dish towel/cloth squeeze out excess liquid from the shredded zucchini.

5. Move the zucchini to a dry mixing bowl and add the remaining ingredients.

6. Stir until evenly mixed and form into golf ball-sized balls.

7. Bake in a preheated oven for 30-40 minutes or until browned, flipping halfway through.

8. Serve over pasta with your choice of sauce.

9. Enoy!