The harvest season is here and that means the end of the summer vegetables is rapidly approaching. That usually means a wealth of late summer squash. Here we celebrate the versatile vegetable with some zesty zucchini recipes (the yellow squashes can be used too) that bring the best of the summer’s bounty to your table. Start with this vegetarian version of a universal favorite!
adapted from a recipe by David Rocco for Cooking Channel
- 3 large zucchini, chopped
- 1 cup mozzarella, cubed (or as much as you need)
- 1 cup Romano or Parmesan cheese, cubed
- Small bunch fresh mint leaves, finely chopped
- 2 eggs
- 1 cup bread crumbs, plus extra for coating
- 1 1/2 cups extra-virgin olive oil, for frying
- 20 cherry tomatoes, halved
- 4 fresh basil leaves, torn
- 1/4 cup extra-virgin olive oil
- For the meatballs: Add the chopped zucchini to salted boiling water for 4 minutes. Drain the excess water from the zucchini. Transfer the zucchini to a baking dish and allow to cool. Squeeze out the excess water from the boiled zucchini.
- In a mixing bowl, add the zucchini, mozzarella cheese, romano or parmesancheese, fresh mint leaves, eggs, and bread crumbs. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Coat the meatballs in the bread crumbs.
- Heat olive oil in a deep frying pan. Gently place the meatballs into the hot oil and let fry until golden and crispy. Transfer to a plate lined with an absorbent paper towel to drain the excess oil. Serve with the tomato salad.
- To make the tomato salad: Add the cherry tomatoes, basil, and salt to a bowl. Drizzle with olive oil and mix together. Serves 6.
Here are some more innovative ways to use summer squash in beautiful healthy dishes you will absolutely love to make, serve, and eat!