Zucchini meatballs: the tasty recipe for the second course of zucchini meatballs in tomato sauce

Step 2

Brown them in a pan with a drizzle of extra virgin olive oil for a few minutes, then cover them with a lid and cook them. Once cooked, turn off the heat and let them cool.

Step 3

Pour the courgettes and basil into a blender.

Step 4

Squeeze the soaked bread well and add it to the courgettes.

Step 5

Turn on the blender and process until the mixture is well combined but still quite raw.

Step 6

Pour the mixture into a bowl, add the breadcrumbs, the grated parmesan and mix everything together with a spoon.

Step 7

Add the egg, season with salt and pepper.