Zucchini and Tuna Meatballs – the recipe for a light and tasty summer main dish

He Zucchini and tuna meatballs I am a second light and nutritious, perfect for summer when courgettes are in full season. A quick and easy recipe, which will take just a few minutes, also ideal to take to the table antipastiat the beginning of a meal with friends, or nibbling on the fingertips at appetizer time along with tasty sauces.

They are prepared with a mixture of sautéed zucchini, allowed to cool to room temperature and then mixed in a bowl with the tuna fillets in oil, chopped and well drained, 1 egg, breadcrumbs and freshly ground pepper. Once a mixture of the right consistency is obtained, many walnut-sized balls are shaped by hand and then rolled in the breadcrumbs and then cook in the oven, drizzling with a drizzle of extra virgin olive oil, until golden. The result will be tasty and fragrant morsels, to serve as an accompaniment to a basil mayonnaise or a chive-infused yogurt dressing.

If you wish, for a softer heart variant, you can enrich the preparation with some cow ricotta, with blended chickpeas or boiled mashed potatoes. Or you can combine the zucchini with any other seasonal vegetables, such as fried peppers or grilled eggplant.

For light version You can also cook the meatballs in a deep fryer, at 180 °C and for about a quarter of an hour, or, if you have a sweet tooth, you can submerge them in boiling seed oil, until you get a dry and crispy frying.

Discover how to prepare zucchini and tuna meatballs by following the step-by-step procedure and tips. If you liked this recipe, also try the zucchini pizzaiola meatballs or the zucchini and mozzarella meatballs.

How to prepare zucchini and tuna meatballs

Wash the zucchini, peel them and cut them into slices. 1.

In a non-stick frying pan, heat 4 tablespoons of extra virgin olive oil and add the zucchini slices 2.

Perfume with chopped parsley 3 and continue cooking over low heat for about 15 minutes.

Once cooked, transfer the zucchini to a large bowl. 4 and let them cool at room temperature.

Drain the tuna fillets from the preservation oil, chop them with the tips of a fork and add them to the already cold zucchini 5.

add the egg 6.

Combine the breadcrumbs 7little by little, and work the ingredients until you get a dough of the right consistency.

Spice with salt and pepper 8and mix again: if the mixture is too soft, you can add more breadcrumbs.

Model with the dough got a lot of dumplings 9squeezing them lightly with wet hands.

Pass the meatballs obtained through the breadcrumbs 10.

Place them in a pan with baking paper and season with a drizzle of oil. eleven; then put in a static oven at 190 °C and let the meatballs cook for about 20 minutes.

Once cooked, remove the zucchini and tuna balls from the oven, arrange them in a serving dish 12 and serve.

storage

Zucchini and tuna meatballs can be kept in the fridge, in an airtight container, for 1 day Maximum.