skish
IT

Baked chicken and zucchini meatballs with cherry tomato couscous

Light green meatballs with a colourful couscous.

  • 40 min
  • 1 serving
  • Italian cuisine
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Baked chicken and zucchini meatballs with cherry tomato couscous

Per serving

Calories
600 kcal
Protein
36.9 g
Carbohydrates
62.9 g
Fat
22.4 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Ground chicken130 g
  • Zucchini100 g
  • Breadcrumbs12 g
  • Grana Padano8 g
  • Couscous60 g
  • Cherry tomatoes120 g
  • Basilto taste
  • Extra virgin olive oil8 g
  • Saltto taste
  • Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

  1. Heat the oven to 200 °C (conventional). Wash and trim the courgette, grate it on the coarse side of a grater and squeeze it well in a tea towel to remove the water.
  2. In a bowl mix it with the minced chicken, breadcrumbs, grated Grana Padano, salt and black pepper until even; with damp hands shape 6 meatballs and place them on a lined baking tray.
  3. Bake for 18 minutes, turning halfway, until golden and firm to the touch.
  4. Meanwhile bring an equal volume of water to the couscous to the boil with a pinch of salt; pour it over the couscous in a bowl, cover and leave for 5 minutes, then fluff with a fork.
  5. Wash and quarter the cherry tomatoes; dress the couscous with the tomatoes, torn basil and the oil and serve with the meatballs.

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