Two years ago I bought a vegetable sharpener. Since then, I have used it maybe a couple of times. Last week I reminded myself about the sharpener and decided to use it again. Choosing the vegetables for cutting was easy since I wanted to make a spaghetti, so zucchini seemed to be the best option. I served the zucchini spaghetti with meatballs and feta cheese, and it was delicious. I know that I will definitely repeat this dish soon, because I have already bought more zucchini 馃檪
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Ingredients for zucchini spaghetti.
- 500 g zucchini
- 2 tablespoons of lemon juice
- 1/2 teaspoon of salt
- a pinch of pepper
- 200 g feta cheese
- 1 big chili pepper
- 3 cloves of garlic
- 3 tablespoons of olive oil
Meatballs:
- 700 g pork minced meat
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 medium sized onion
- 1 egg
- 1 kajzer roll
How to make zucchini spaghetti with meatballs.
Soak the Kaiser roll in water for 10 minutes then squeeze out the water. Put the minced meat, the roll, egg, salt, finely chopped onion and pepper into a bowl. Mix and set aside for an hour. After an hour, form small meatballs from the meat mixture – about 2 centimetres each. Place the meatballs on a baking tray lined with baking paper, then transfer it in an oven preheated to 180 degrees Celsius for 30-35 minutes. Turn the meatballs over during baking.
Wash the zucchini, dry it and cut it into long threads resembling spaghetti in a vegetable sharpener. Pour oil into the pan, add minced garlic and finely chopped chili. Fry for 10-15 seconds, then add the zucchini, lemon juice, salt and pepper. Fry on a medium heat for 5 minutes.
Serve the zucchini spaghetti with meatballs and crushed feta cheese.
Good to know when making zucchini spaghetti.
The baking time of the meatballs depends on their size. The smaller they are, the faster they bake.
I normally do not pre-cook zucchini before frying it. This vegetable is extremely soft and softens quickly enough when fried.
Do you like dishes with zucchini? If so, try our recipe for Zucchini salad.
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