BATTLING A GARDEN TAKEOVER
Add zucchini meatballs to your squash arsenal
Iswear those zucchini I planted are on steroids! You've got to get them when they are small, not baseballsize, because small not only means tender, but also fewer pesky seeds and a not-so-watery texture. If I let my guard down, even for a day, they multiply like rabbits, creating an empire out to conquer my garden. So I snatch them when they are about 8 inches long. With small zucchini you can go wild; fry them like potato chips, grate them for a salad, use them as a sauce for pasta, make zucchini fritters, pancakes, muffins, bread and cookies.
Use shredded zucchini in frittata, turn it into a crust for pizza and, of course, add it to your smoothie.
My favorite? Zucchini meatballs! They are a cinch to make, are light in texture, taste great, are perfect as an appetizer when made mini size and will satisfy the vegetarians among us. Change the texture by adding pine nuts or raisins, or come up with your own additions. Leftover rice or quinoa could be substituted for the breadcrumbs. Zucchini rules the summer garden!
ZUCCHINI MEATBALLS
2 medium zucchini, shredded on the largest hole on a stand cheese grater
3 T. extra virgin olive oil 3 cloves garlic, minced 1-D c. fresh breadcrumbs 1/2 c. minced fresh Italian parsley leaves 1 t. fine sea salt 1-A t. dried oregano 2 large eggs, slightly beaten
C c. freshly grated Pecorino cheese
Flour for rolling
1D c. vegetable oil Tomato sauce (optional)
Spread the zucchini out on nonstick baking sheets and place them in an oven preheated to 350 degrees. Turn off the heat and allow zucchini to dry for a couple of hours. This step can be done a day ahead.
In a large bowl, combine the breadcrumbs, parsley, salt, oregano, eggs, and cheese. Coarsely chop the zucchini and add to the bowl and mix well. Refrigerate mixture for 20 minutes.
Scoop small amounts of the mixture into your hands and form meatballs the size of a small egg (to make about 18) or make them bigger if you want. Roll the balls in flour.
Heat the vegetable oil in a large saute pan, over medium-high heat, then fry the meatballs, turning them occasionally so they brown evenly, or bake them in an oiled casserole dish in a preheated 350 degree oven until browned, 20 to 25 minutes. Transfer the meatballs to the optional tomato sauce and serve hot. Serves 8-10.