See the next page for more informationPreparation steps
1. Preheat the oven
Preheat the oven to 200°C (gas mark 6-7 or 400°F). Line a baking tray with parchment paper or lightly grease it with olive oil to prevent the meatballs from sticking.
2. Prepare the zucchini.
Wash the zucchini and grate them using a coarse grater. Place the grated zucchini in a colander, sprinkle with a pinch of salt, and let it drain for 10 minutes to remove excess water. Press the zucchini firmly in a clean cloth or with your hands to extract as much liquid as possible, to obtain a firm texture for the balls.
3. Prepare the mixture.
In a large bowl, combine the drained zucchini, sliced onion, minced garlic, grated Parmesan cheese, breadcrumbs, beaten egg, and chopped parsley. Season with salt, pepper, and, if using, oregano or chili flakes. Mix well with a spoon or your hands until the mixture is smooth and slightly sticky. If the mixture is too wet, add 1 to 2 tablespoons of breadcrumbs.
