You know very well that for us zucchini is the emblem of seasonality. Every time we see them in someone’s cart in December, we really want to tell them four! Courgettes are perfect for the summer months because they lend themselves to many preparations, from the simplest to the most complex. In our to-do list, there is also a sweet made of zucchini and chocolate, but we’ll talk about other flies.

The recipe we want to tell you today is a great classic for us. We love the meatballs made in the oven or in a pan with a little oil and this aromatic version with feta cheese seemed perfect to welcome some friends from London who came to visit us. They are crazy … do you want to do it again at home?

ingredients for 16 meatballs

  • Two zucchini
  • 100 g feta
  • 250 g already cooked beans
  • One egg
  • One lemon
  • One teaspoon of cumin
  • One small red onion
  • One clove of garlic
  • bread crumbs
  • fresh mint
  • fresh basil
  • salt
  • pepper
  • extra virgin olive oil


Wash the courgettes well, grate them in a bowl and squeeze them very well from the water they release. Add the grated onion and garlic; the feta crumbled with your hands, the cumin powder, the rind of half a lemon, abundant chopped basil and mint, an egg white, the coarsely crushed beans and then add salt and pepper.

Knead everything until you obtain a homogeneous mixture, add the breadcrumbs to obtain the right consistency (about 2-3 tablespoons) and form many meatballs about the size of a walnut. Cook the vegetarian zucchini and feta meatballs in a pan with oil until they are browned on all sides.

You can replace beans with other legumes as you like chickpeas or lentils.

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