Zucchini 3 Ways

Updated at: Sun, 25 Feb 2024 09:45:18 GMT

Step 1

Drain excess water from grated zucchini, either squeezing out in a colander or drying using paper towel.

Step 2

Place in a mixing bowl, along with sweetcorn, breadcrumbs, egg, garlic powder, paprika, parmesan, salt and pepper. Mix until fully combined.

Step 3

Using your hands, form the mixture into 8 balls about the size of golf balls. Rest in fridge for 5 minutes to allow them to firm slightly.

Step 4

Heat oil in a frying pan over a medium heat. Fry zucchini balls until their surfaces are all slightly browned, about 6 to 8 minutes.

Step 5

Add zucchini noodles to still hot pan used to cook the meatballs and toss for one minute, just to warm through, then remove from the heat.

Step 6

Add zucchini and garlic to a pan in some oil over medium heat. Cook, stirring occasionally, until softened (about 5 minutes).

Step 7

Allow to cool for 5 minutes then transfer to a food processor.

Step 8

Add in yoghurt, lemon juice, mint, salt and pepper. Blend until smooth.

Step 9

Spread the dip over two plates.

Step 10

Place zoodles on top of the dip, splitting between the plates.

Step 11

Top zoodles with the cooked meatballs, splitting between the plates.

Step 12

Sprinkle over some grated parmesan, if desired.

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