INGREDIENTS:
NUMBER OF PORTIONS: 4
250 grams
zucchini (net weight)
80 grams
hard cheese (Jug or Parmesan type)
60 grams
breadcrumbs (approx.)
1 piece
eggs
3 slices
garlic (or a teaspoon of garlic powder)
1 handful
basil (fresh or teaspoon dried)
2 teaspoons
dried parsley (or oregano)
1/4 teaspoon
ground black pepper
0.5 tsp
salts
FOR SAUCE:
200 grams
Greek yogurt
1 tablespoon
mayonnaise (optional)
2 slices
garlic
1 Pundelis
dill
2 pinches
dried oregano
1 pinch
ground black pepper
to taste
salts
METHOD OF PREPARATION:
PREPARATION TIME: ABOUT 30 MIN.
1. Rinse and grate the zucchini well, then squeeze the liquid. You can squeeze the liquid by squeezing the zucchini by hand or put on a towel and wait for about 10 minutes for the liquid to absorb. Then put the zucchini in a bowl.
2. In a bowl with zucchini, put the egg, add salt, pepper, and parsley, squeeze the garlic and mix well. Then add the breadcrumbs. The exact amount of breadcrumbs will depend on the moisture content of the prepared mass - after taking a little mass, it must be firm.
3. Finely chop the basil leaves and add to the bowl with the zucchini mass, grate the cheese and mix well again.
4. Take a little (about one tablespoon) of the prepared mass and twist between the palms to form small balls. Line the baking sheet with parchment paper and place the prepared balls.
5. Bake in a preheated oven at 190 degrees C for about 25 minutes until well done.
6. Chop the dill and add to a bowl.
7. In a bowl with dill, add yogurt, mayonnaise, squeezed garlic, add oregano, pepper, and salt, and mix well.
8. Serve the balls warm or already served with the prepared sauce.
Advice:
• These balls can be frozen if desired. The formed balls should then be arranged in a single layer and placed in the freezer. This way they can be stored for about a month.
• Hard cheese can be fermented or mixed together. So a great way to consume leftover cheese.
• If you make more sauce, it can be stored in the refrigerator for 10 days and seasoned with other dishes.
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