Zucchini meatballs with gothai and cheese
Zucchini season is here and with it, zucchini recipes in all kinds of ways. Try zucchini meatballs with cheese and salami. They are beautifully crispy on the surface and soft and delicious on the inside. Prepare mashed potatoes and a vegetable salad to go with them.
Ingredients · Servings 4
- 1/2 large zucchini
- 200 g of good quality Gothai
- 150 g hard cheese
- 2 eggs
- 1/2 teaspoon dried garlic (or to taste)
- 1/2 teaspoon marjoram (or to taste)
- freshly ground pepper
- salt
- breadcrumbs (for coating)
- oil (for frying)
Method · 30 min
- Clean the zucchini, remove the seeds and grate it coarsely.
- Add salt, let it sweat and squeeze out the excess water.
- Meanwhile, mince the salami and grate the cheese finely.
- Add eggs, spices, grated cheese, minced salami, and enough breadcrumbs to the squeezed zucchini to form a smooth mixture.
- Form the mixture into meatballs and coat them in breadcrumbs.
- Heat the oil in a pan and fry the meatballs until golden brown on both sides.
- Serve with mashed potatoes and a vegetable salad.
