• Zucchini 350 gr;
  • Ricotta di Bufala Campana PDO 200 gr;
  • Breadcrumbs 50 gr;
  • Medium eggs 1;
  • Basil 3 leaves;
  • Grana Padano PDO (to be grated) 50 gr;
  • Salt up to q.b.;
  • Black pepper q.b.;
  • Extra virgin olive oil q.b.

Put the ricotta in a colander and let it drain. In the meantime wash the zucchini, remove the ends and grate them with a grater with large holes.
Transfer the grated zucchini to a bowl and add the drained ricotta and grated Grana Padano DOP, add the breadcrumbs, egg and basil chopped. Add salt, pepper and mix with a spoon.
When you have obtained a homogeneous mixture, take a spoonful of dough at a time and shape it between the palms of your hands to form a ball weighing about 30 gr, then crush it slightly. As they are ready, lay the meatballs in a baking sheet lined with baking paper, then sprinkled with a little oil. Bake in a preheated oven at 200 ºC for about 25 minutes, turning them in half. Once cooked, serve immediately your meatballs accompagante, if you wish, with your favorite sauce.