Polpette di zucchine

(4.67/5 - 6 votes)

Without a doubt, zucchini is the most popular vegetable in Italian cuisine. There is so much you can do with it: grill it in a pan, deep-fry the flowers to make fiori di zucca, bake it in the oven, stuff it with minced meat… The options are endless. These light and creamy zucchini balls serve as an alternative for good ol’ meatballs, and if you have children, it’s offers you a creative way to hide the vegetables. But if you still miss the taste of meat, add some ham blocks to complete the taste.

  • Polpette di zucchine
  • Polpette di zucchine, Photo 2
Recipe type: Starter
Number of serving: 2 servings
Preparation time: 45 minutes
Cook time: 5 minutes
Ready in: 50 minutes
Difficulty: Easy


2 large zucchini

125 gr ricotta

80 gr Parmigiano Reggiano cheese

1 egg

8 tbsp breadcrumbs

salt and pepper to taste

flour for dusting


Step 1:

Grate the rinsed zucchini and put the mixture on a sieve placed over a large bowl. Season with salt.

Step 2:

To extract all excess liquid, place a weight on the grated zucchini pieces.

Step 3:

After half an hour, squeeze the mixture and remove from the sieve. Mix the zucchini pulp together with ricotta cheese, grated Parmesan, egg and the breadcrumbs.

Check the taste, and if necessary, add salt and pepper. If the mixture is not firm enough, add more breadcrumbs.

Step 4:

Roll the zucchini mixture into balls (diameter ca. 4 cm/1.5 inch) and dust them well with flour.

Step 5:

Fry the balls in a saucepan over a medium heat for about 5 minutes until they are golden. Turn occasionally.

Step 6:

Remove all excess oil by placing the fried zucchini balls over a paper towel. Serve immediately with e.g. lettuce and sliced tomato.

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