Makes about 20 Zucchini Balls

• 4 medium zucchini, ends removed and shredded

• 1/2 onion, diced

• 3 garlic cloves, minced

• 3/4 cup pecorino cheese, grated

• 2 cups bread crumbs

• 2 eggs

• 1 cup mozzarella, shredded

• handful of parsley, chopped

• 3 Tbsp. olive oil

• peanut oil for frying

• salt, to taste

• black pepper, to taste

Instructions

1.     After shredding the zucchini, wrap in a cloth or cheese cloth and squeeze the excess water out. Place in a bowl, wring out the cloth and then place the zucchini back in the cloth and repeat one or two more times until most of the water is removed.

2.     In a small frying pan, add the olive oil and saute the garlic and onion for about two minutes over a medium/low flame. Remove from the frying pan and set aside to cool down on a dish.

3.     Next, in a big mixing bowl, add the zucchini, garlic and onion, eggs, pecorino cheese, 3/4 cups bread crumbs, parsley, salt and black pepper. Use your hands to mix all together. Choose the size you’d like to make your zucchini meatballs and start rolling them all. Place on a wooden board.

4.     Dip your thumb into a little bit of olive oil and then press into the center of each zucchini meatball. Fill the center with a little bit of mozzarella cheese and then roll the zucchini meatballs closed again.