Polpette di Zucchine - Zucchini Balls

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Ingredients

2 medium zucchini

50g parmesan or cheddar

1 or 2 eggs

50g bread crumbs 

bread crumbs for coating

2 spring onions

1/2 bunch parsley

salt 

Preheat your oven at 200C  (ventilated if possible).

First of all grate the zucchini by hand or in a food processor. 

Grate the cheese and chop the spring onion and the parsley quite finely.

Mix the zucchini, spring onion, parsley, cheese and egg and season with salt and pepper.

Mix in enough breadcrumbs that you can work with the mixture to form balls.

Form the mixture into balls and dust in bread crumbs.

Line a baking tray with baking paper, then lay  the zucchini balls one beside each others. Spray evenly with olive oil and bake for about 20 to 25 minutes, turning the balls a couple of times.

Enjoy on their own or with a tomato dip.

Tomato Dip:

1/2 bottle of good passata

1 garlic clove

4 tbsp olive oil

salt, 1 pinch of sugar

fresh basil leaves (optional)

Put the olive oil in a casserole and heat it up with the garlic. Once the oil is hot add the tomato passata, season to staste with salt and 1 pinch of sugar. Cook for about ten minutes on a gentle heat and finally add a few fresh basil leaves. This dip can also be used as a quick pasta sauce.