Zucchetti w/meatballs

Rustie Daye


If you have a mandolin or a variable slicer, this works great.

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40 Min


1 Hr


Stove Top


5 c
zucchini - yellow and green
1 1/4 lb
sweet italian sausage or ground beef
1 c
tofu, firm
1 large
1 stalk(s)
celery, chopped finely
1/2 c
onion, chopped finely
1 can(s)
diced tomatoes - flavored is fine - 16 oz
2 1/4 Tbsp
unsalted butter
1 clove
fresh garlic or equivalent
1 tsp
oregano, dried

Directions Step-By-Step

In a large bowl, mix sausage, chopped onion, garlic, and celery. Add tofu and mix well with wooden spoon; (metal makes the tofu taste funny). Crack in egg and mix one final time.
In a deep skillet, brown meatballs until almost cooked through. You can also put them in the oven(toaster oven) on 350 and bake. Either is good. Once the meatballs are just short of done, add in the diced tomatoes, and any other spices you wish. Add butter.
While the meatballs are finishing, you need to take the zucchini and slice it on the mandolin length-wise; then julien the length-wise slices. When you've finished, add to the meatballs and serve. It takes about 30 seconds for the zucchini to cook.
ALTERNATIVE STEP: If you don't want to use tomatoes, then add mushrooms; or use both. If you want to just make a simple butter sauce and leave the tomatoes out; push the meatballs aside in the skillet and put the butter in, adding cornstarch (mixed with warm water)to the butter. As it thickens, add the zucchini at the end and serve. Delicious!!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free, Low Carb
Other Tag: Healthy