Preparation 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.
4. Shaping the Meatballs:
Take about 1 tablespoon of the mixture and form walnut-sized balls with slightly damp hands to prevent sticking. Place the meatballs on the baking sheet, spacing them slightly apart so they cook evenly. You should get between 12 and 15 meatballs, depending on their size.
5. Cooking:
Gently brush the tops of the meatballs with olive oil to help them brown. Bake at 200°C for 20 to 25 minutes, turning the meatballs halfway through cooking (after 10-12 minutes) so they brown evenly. They should be golden and crispy on the outside and tender on the inside.
6. Serve.
Serve the healthy zucchini balls hot or warm, accompanied by a sauce of your choice: homemade tomato sauce, a yogurt sauce with garlic and lemon, or a fresh cream and herb sauce. For a festive touch, garnish with fresh parsley or extra Parmesan cheese
