Zucchini Meatballs (Print Version)

# Ingredients:

01 - 1/2 cup finely grated Parmesan.
02 - 1 medium or large zucchini.
03 - 2 tablespoons chopped fresh parsley.
04 - 1 egg, or swap with a flax egg (combine 1 tablespoon ground flax with 3 tablespoons water).
05 - 1 teaspoon dried oregano.
06 - 1/2 cup breadcrumbs (gluten-free or use almond or coconut flour as substitutes).
07 - 1/4 cup onion, grated.
08 - Season with salt and black pepper.

# Instructions:

01 - Grab a box grater or food processor and shred your zucchini finely.
02 - Mix the shredded zucchini with a pinch of salt. Let it rest for 10 minutes to release the excess water.
03 - Using a clean kitchen towel, squeeze out as much liquid as you can from the zucchini.
04 - Toss together the zucchini, breadcrumbs, Parmesan, egg (or flax egg), oregano, onion, parsley, and some salt and pepper in a large bowl.
05 - Give everything a good mix until all the ingredients are evenly combined.
06 - Shape the mixture into little balls, about the size of ping pong balls. You’ll get approximately a dozen.
07 - Set your oven to 375°F (190°C) and allow it to preheat.
08 - Line a baking tray with parchment or lightly coat it with a bit of olive oil.
09 - Place the balls on the tray and roll them around in olive oil for an even coating.
10 - Put the tray in the oven for about 30 minutes. Flip the meatballs over a few times so they brown evenly.
11 - Pair the meatballs with marinara sauce. They’re great over rice, in sandwiches, or with some bread for dipping.

# Notes:

01 - Switch breadcrumbs for almond or coconut flour to cut down on carbs. Adjust the amount to keep the right texture.
02 - Got an egg allergy? Trade the egg for a flax egg or other binders like cornstarch or whole wheat flour.
03 - Take your time squeezing out the zucchini water, or your mix might turn out too soggy.

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