1 teaspoon oregano or other aromatic herbs (basil, parsley, thyme)
Salt and pepper to taste
Extra virgin olive oil (for brushing)
1 tablespoon flour (if needed to thicken)
Instructions
Preparation of the courgettes:
Wash the courgettes thoroughly and grate them finely.
Squeeze the grated courgettes to remove excess water, avoiding the mixture being too moist.
Preparation of the dough:
In a large bowl, combine the grated zucchini , egg , breadcrumbs , grated parmesan , minced garlic (if using), oregano ( or other herbs), salt and pepper .
Mix well until the mixture is smooth. If the mixture is too soft, add a tablespoon of flour to thicken.
Forming the meatballs:
With slightly damp hands, form small meatballs of the desired size.
Place the meatballs on a baking sheet lined with baking paper.
Baking:
Preheat the oven to 200°C.
Lightly brush the meatballs with extra virgin olive oil to help brown them.
Bake for about 20-25 minutes, turning the meatballs halfway through cooking to ensure even browning.
