Baked chicken and zucchini meatballs

Ingredients

For 1 serving

• Zucchini75 g
• Ground chicken120 g
• Parmigiano Reggiano8 g
• Breadcrumbs8 g
• Extra virgin olive oil1.5 teaspoons
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Heat the oven to 200 °C (conventional) and line a tray with baking paper.
2. Wash and trim the courgette and grate it on the coarse side of the grater; squeeze it really well with your hands, or the meatballs will be soft.
3. In a bowl, mix the minced chicken with the courgette, grated Parmigiano Reggiano, breadcrumbs and a pinch of salt until even and firm.
4. With slightly wet hands, shape 5 small meatballs and space them out on the tray.
5. Brush with the extra virgin olive oil and bake for 18 minutes, until golden outside and no longer pink inside when you cut one open.