Baked Zucchini Polpette

Baked Zucchini Polpette

Preparation time 20 mins, plus cooking.

Makes 24.

These are a delicious appetiser which babies and kids love. The uncooked mixture can also be frozen.


4 tbspn rice bran oil

1kg zucchini finely diced

Grated zest of one lemon

1 egg, lightly beaten

2 tbspns grated parmesan

1 ball fresh mozzarella

100g breadcrumbs

1 tbsp parsley chopped

1 garlic clove, finely chopped

Pepper and salt to taste



Preheat oven to 200C. Oil a baking tray.

Heat oil in large frypan over medium heat. Fry zucchini for approximately 10 mins until tender and lightly browned. Remove from heat and cool slightly.

Combine with the other ingrediants, taste and season if necessary.

Take 50 cent coin sized blobs of mixture roll into balls and place in baking tray. Bake for approximately 15 mins until golden.

Serve hot or cold. By themselves or with bread and salad.

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