Zucchini, Garlic, Olive Oil

All come together in this recipe-

I love zucchini but this recipe is my favorite. It’s  from my next door neighbor in Clarion PA. (C.1980)

Nell Miller called them Poor Man Meatballs. 

The key to success is getting as much moisture out as you can -which is a challenge. And I like using the cast iron skillet. 

You grate or process about three (not the large seedy kind) zucchini

Tilt the bowl for a time to capture the wet. Drain off. Squeeze as dry as you can.

Add egg, dried Italian bread crumbs or plain with your own seasoning, salt and pepper. Toss with fork -add minced garlic. Mmmmmm can smell them now.  Shape like potato pancakes not too big. My gluten-free friend used crushed Rice Chex instead of bread crumbs.  Drain on paper towel.

You can eat them plain (my choice) or add to marinara sauce over pasta.

11 thoughts on “Zucchini, Garlic, Olive Oil

  1. It has been years since I made them- yummy! Glad you reminded us- I’ll try them this week.

  2. wonderful, I make them sometimes, they are delicious. I sometimes also grate potatoes and carots together with the zuccini. It’s nice with tzatziki, by the way.

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