Zucchini Meatballs

Here is what you'll need! ZUCCHINI MEATBALLS Makes 15 meatballs INGREDIENTS 4 zucchinis 1 large egg 1 cup ricotta cheese 1 cup bread crumbs 1 tablespoon Italian seasoning 3 tablespoons fresh basil, chopped 3 tablespoons fresh parsley, chopped 1 tablespoon salt 1 teaspoon pepper 2 tablespoons olive oil 1 medium onion, diced 2 cloves garlic, chopped PREPARATION 1. Remove each end of the zucchinis and use a cheese grater to shred into a large mixing bowl. 2. Sprinkle salt over shredded zucchini, toss, and let rest for 20 minutes to pull out excess moisture. 3. Preheat oven to 375˚F/190˚C. 4. Using a dish towel/cloth squeeze out excess liquid from the shredded zucchini. 5. Move the zucchini to a dry mixing bowl and add the remaining ingredients. 6. Stir until evenly mixed and form into golf ball-sized balls. 7. Bake in a preheated oven for 30-40 minutes or until browned, flipping halfway through. 8. Serve over pasta with your choice of sauce. 9. Enoy! Inspired by: Check us out on Facebook! - Credits: MUSIC Savoir Faire_Main Licensed via Warner Chappell Production Music Inc.