If you’re looking for a delicious and quick dinner option, this zucchini recipe is perfect for you! It’s so tasty, you’ll want to eat it every day. With a few simple ingredients and a straightforward process, you can have a delightful meal ready in just 10 minutes. Plus, the accompanying sauce adds a refreshing touch that complements the dish perfectly.
Ingredients
For the Zucchini Meatballs:
- 2 zucchinis
- Salt
- 2 carrots
- 2 potatoes
- 2 spring onions
- 2 eggs
- 1 clove garlic, minced
- 3 tablespoons semolina
- Salt and black pepper to taste
- Olive oil for frying
For the Super Sauce:
- 60 g (1/4 cup) mayonnaise
- 60 g (1/4 cup) Greek yogurt
- 1 clove garlic, minced
- 1 cucumber, finely chopped
- Fresh dill, chopped
Instructions
- Prepare the Vegetables:
- Grate the zucchinis and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture.
- Grate the carrots and potatoes. Squeeze out the excess moisture from both the potatoes and zucchinis.
- Mix the Ingredients:
- In a large bowl, combine the grated zucchinis, carrots, potatoes, and chopped spring onions.
- Add the eggs, minced garlic, semolina, salt, and black pepper. Mix well until everything is combined.
- Let the mixture rest for 15 minutes.
- Make the Super Sauce:
- In a small bowl, combine the mayonnaise, Greek yogurt, minced garlic, finely chopped cucumber, and fresh dill.
- Mix well and set aside.
- Cook the Meatballs:
- Heat olive oil in a pan over medium heat.
- Shape the zucchini mixture into small meatballs and fry for 3-4 minutes on each side until golden brown.
- Transfer the fried meatballs to a baking tray and bake in a preheated oven at 180°C (350°F) for 30 minutes.
- Serve:
- Serve the zucchini meatballs hot with the prepared super sauce on the side.
- Enjoy your meal!
Cooking Tips
- Squeeze Well: Ensure you squeeze out as much moisture as possible from the grated vegetables to prevent the meatballs from becoming too watery.
- Resting Time: Allowing the mixture to rest helps the semolina absorb the moisture and bind the ingredients together better.
- Even Frying: Fry the meatballs in batches if necessary to avoid overcrowding the pan, ensuring even cooking.
Nutritional Benefits
Zucchini is a low-calorie vegetable rich in vitamins and minerals, including vitamin C and potassium. Carrots add a dose of beta-carotene, and potatoes provide a good source of carbohydrates. The Greek yogurt in the sauce adds protein and probiotics, making this dish nutritious and balanced.
Why You’ll Love This Recipe
You’ll love this recipe because it’s quick, easy, and packed with flavors. The combination of crispy zucchini meatballs and the refreshing super sauce is simply irresistible. Plus, it’s a versatile dish that can be enjoyed as a main course or a snack.
Dietary Information
This dish is vegetarian and can be made gluten-free by substituting semolina with a gluten-free alternative. It’s also a great way to incorporate more vegetables into your diet.
Why This Recipe Works
The grated vegetables create a light and moist texture for the meatballs, while the semolina helps bind them together. The frying process adds a nice golden crust, and baking ensures they are cooked through without being greasy. The super sauce provides a creamy, tangy contrast that enhances the overall flavor.
Conclusion
This zucchini meatball recipe is a fantastic option for a quick and satisfying dinner. With minimal ingredients and a simple preparation process, it’s perfect for busy weeknights. Try it out and enjoy a delicious, healthy meal that you’ll want to make again and again!