Recipe courtesy of David Rocco

Zucchini Meatballs

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  • Level: Easy
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 6 servings
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3 large zucchini, chopped

1 cup/250 ml smoked scamorza, cubed, or as much as you need

1 cup/250 ml Pecorino cheese, cubed

Small bunch fresh mint leaves, finely chopped

2 eggs

1 cup/250 ml bread crumbs, plus extra for coating

1 1/2 cups/375 ml extra-virgin olive oil, for frying

Tomato Salad

20 cherry tomatoes, halved

4 fresh basil leaves, torn


1/4 cup/50 ml extra-virgin olive oil


  1. For the meatballs: Add the chopped zucchini to salted boiling water for 4 minutes. Drain the excess water from the zucchini. Transfer the zucchini to a baking dish and allow to cool. Squeeze out the excess water from the boiled zucchini.
  2. In a mixing bowl, add the zucchini, scamorza cheese, Pecorino cheese, fresh mint leaves, eggs, and bread crumbs. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Coat the meatballs in the bread crumbs.
  3. Heat olive oil in a deep frying pan. Gently place the meatballs into the hot oil and let fry until golden and crispy. Transfer to a plate lined with an absorbent paper towel to drain the excess oil. Serve with the tomato salad.
  4. To make the tomato salad: Add the cherry tomatoes, basil, and salt to a bowl. Drizzle with olive oil and mix together.