Zucchini Balls & Slice
Ingredients
Spinach (I like baby spinach - 250 Grams
Flat leaf parsley - 0.5 Cup
Zucchini - 1 Whole
Eggs - 2 Whole
Onion - 1 Large
Bacon - 2 Rashers
Nutmeg - 2 Teaspoons
Garlic cloves - 3 Cloves
Garlic powder - 1 tsp
Salt & Pepper - to taste
Lemon, juice - 0.5 Whole
Olive oil - 0.25 Cup
GF sourdough - 1Slice
Parmasen - 0.5 Cup
Method
Oven roast the garlic cloves for 15mins in olive oil and mush (you can also mince raw if you don’t have time)
Pop the slice of bread into a dish of water (it soaks up the water and make into 'breadcrumbs' with your hand - a Jamie Oliver trick)
Dice the bacon and onion into small pieces and fry until lightly browned in olive oil, add the minced or mushed garlic.Grate the zucchini and squeeze out the water.
Roughly chop the spinach, adding to the fry pan and squirting it with the juice of half a lemon, lightly sautéing for about 10mins.
Pop into a big mixing bowl and let cool, then add the eggs (make sure its cooled or you will cook the egg!).The squeeze the water out of the bread and then mush / crumble the slice of bread into 'breadcrumbs' into the mix and add the grated paremsan.
Add the spices, salt, pepper, garlic powder and mix together.Roll into 24 little balls or 1 big tray for a slice, or go half and halfBake the balls for 25 mins on 180 and serve with Zoodles sprinkling with parsley and olive oil. Its also lovely with hummus!
Bake the slice for 40 mins on 180 and serve with salad greens, maybe a bit of hummus, and don’t forget the lemon squeeze!
Enjoy!
This is a variation of a dish served at Carluccios in London which I used to love.
You can make a traditional pasta with it, using them as 'balls' grating zucchini and more parmesan through the pasta of your choice, as they serve it.
The balls and slice can be eaten hot or cold and also freeze really well.
They are really versatile and go with so many flavours and pack well in a school or work lunch!Eat them with breakie, as breakie, as a snack, with salad, noddles or meat dishes! Yummo!
