A quick stop in Italy – Zucchini polpette with green olives and parmesan cheese
Un salto in Italia – Polpette di zucchine con olive e parmigiano
Now I have been a little nostalgic, my parents are in their house in Italy and I have been dreaming of the wonderful food they are being exposed to, especially the amazing seafood and vegetable dishes. I grew up eating meat polpette. Originally polpette are made out of ground meat, then you add breadcrumbs, eggs and spices. In France we have a similar word used to described this type of meat mixture and it’s called paupiettes. Americans have translated this into Meat balls. Every country has it’s own version of meatballs, made with local spices and ingredients. In those polpette, shredded zucchini have been substitute to meat and they taste wonderful. You can also use eggplants instead of zucchini and the result is just as delicious.
Ingredients for 2
- 4 zucchini, shredded
- 5 tbs breadcrumbs
- 3 tbs grated parmigiano reggiano cheese
- 1 egg
- 1 tbs fresh oregano
- 1 tbs green Sicilian olives, chopped
- chili oil
- salt and pepper
Grate zucchini, using your hands press tightly to remove excess water. Add breadcrumbs, parmesan, and all other ingredients. Mix well. Heat a little olive oil in a pan and with a spoon form little balls, cook until both sides are golden brown. Serve hot with a green salad or as is as a side dish or light meal.
This entry was posted by silvia on April 19, 2009 at 7:16 pm, and is filed under Appetizers, Express - Less than 30 minutes, Side Dish, Vegetables, Vegetarian - dairy. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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Your photos are lovely and these polpette sound so inviting. I really like the addition of olives.
Thanks Cookin Canuck! They’re also quick to prepare, perfect when you have some zucchini that you don’t know what to do with.
Is this recipe missing some kind of binding ingredient, like egg? How does it stay together?
Hi Jasmine, thanks for pointing it out, yes it does need an egg, don’t know how I missed that one! thanks so much!
You’re welcome. They sure look tasty! I can’t wait to try them.
Thanks so much! you need to squeeze the water firmly from zucchini so that no water gets into the mixture, or they’ll have a hard time browing on the outside. Hope you like them!
I tried this recipe last night. I was very disapointed with the results. Although they were crispy on the outside; they were very gooey on the inside. I did squeeze as much moisture as I could possibly and I even added more bread crumbs but the results were all the same. I even played with the temp on teh stove top. The taste was still good.
I’m sorry Meg, I know, it can get tricky to cook those. They tend to be tender in the middle but not gooey. The heat needs to be high at the beginning when you put them in your pan, then you need to adjust temperature, so that extra moisture inside evaporates. Maybe I should have been more specific in the preparation. Sometimes you need to play with consistency before cooking them, adding some breadcrumbs.